Jørgen’s first port of call, therefore, is usually to discuss the use of measurement instruments, such as viscometers, with his customers. Some are invited back to Palsgaard’s well-equipped chocolate labs to undergo training in how to measure rheology with these instruments. The session may be followed up by assistance with setting up a proper chocolate evaluation system at the customer’s production plant, including expert advice on the choice of instruments and their operational usage.
“More manufacturers than you might think are, in reality, flying blind,” says Jørgen. “They don’t really have control of their chocolate because they lack the instruments and processes it takes to keep the product within the right specification. And that can be both costly and time-consuming.”
After 30 years on the job, Jørgen enjoys the chance to share his know-how in this area, helping customers to create a suitable chocolate specification that links closely to their needs – whether it’s for moulded applications, enrobing or spraying, for example – and taking a bird’s eye view of every aspect from process design to training factory staff in the use of a viscometer.