RECORDED 10. SEPTEMBER 2025 KL. 14.00
PALSTALK - Watch on-demand
From waste to win — reducing losses and increasing profits in ice-cream coating
Key takeaways
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More from every gram: systematised control of moisture, viscosity, and flow boosts yield without quality trade-offs.
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Consistency beats firefighting: stable pick-up and shell thickness come from small, routine adjustments—not big overhauls.
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Measure what matters: a simple dashboard (pick-up %, shell thickness, viscosity window, rejects, and chocolate per unit) keeps teams aligned.
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Line conditions first: temperature discipline and dwell-time tuning typically pay back faster than recipe changes.
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Cost-in-use > unit price: track €/kg and €/unit to see the real impact of coating efficiency.
Download the one-page Key Takeaways summary for your team:
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.