Key takeaways

More from every gram: systematised control of moisture, viscosity, and flow boosts yield without quality trade-offs.
Consistency beats firefighting: stable pick-up and shell thickness come from small, routine adjustments—not big overhauls.
Measure what matters: a simple dashboard (pick-up %, shell thickness, viscosity window, rejects, and chocolate per unit) keeps teams aligned.
Line conditions first: temperature discipline and dwell-time tuning typically pay back faster than recipe changes.
Cost-in-use > unit price: track €/kg and €/unit to see the real impact of coating efficiency.

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Why watch

Short, practical, and straight to the point. In 25 minutes you’ll learn how leading producers cut chocolate losses, stabilise pick-up, and improve coating consistency—without compromising quality. Built for R&D, Production, QA, and Operations in both chocolate manufacturing and ice-cream production.

This PalsTalk is marketing-driven, not product-led. We address the operational pain point of chocolate coating losses. Palsgaard® AMP may be referenced where relevant, but the focus is on problem–solution know-how.

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PALSTALK LIVE - SEPTEMBER 2025