FREE LIVE WEBINAR · 27 MAY 2026 · 14:00 – 14:30 CEST

Understand why your chocolate behaves the way it does — and how to change it

 

Free bite-sized webinar

27 May 2026 

14:00 – 14:30 CEST

 

Getting consistent coating and enrobing results means understanding two numbers, not one. Join Kasper Stranddorf, Innovation Specialist in Confectionery at Palsgaard, for a technical session on chocolate rheology — what it is, what it controls, and how the right emulsifier system gives you precise, independent command over your chocolate's flow behaviour.

Why attend? Three things you can take back to your production line

• Know which lever to pull — learn why yield value and plastic viscosity are independent parameters, and what each one controls in your process.
• Diagnose coating problems faster — whether you're seeing excess pick-up, coating that slides off, or inconsistency across a run, the root cause is measurable and fixable.
• Reduce fat without compromising quality — see how the right emulsifier combination lets you lower cocoa butter content while maintaining coating performance and consumer acceptance.

Who should join? R&D technologists · Application specialists · Process and production engineers · Quality teams working with chocolate enrobing, moulding or coating in confectionery or ice cream manufacturing.

Sign up to join live or receive the recording link to watch at your convenience.