PROPRALINE
Structure and processing for high-quality of chocolate pralines
| Coordinatore | SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
Organization address
address: Frans Perssons Vaeg 6 contact info |
| Nazionalità Coordinatore | Sweden [SE] |
| Sito del progetto | http://projekt.sik.se/propraline/ |
| Totale costo | 3˙787˙810 € |
| EC contributo | 2˙758˙360 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2007-2 |
| Funding Scheme | BSG-SME-AG |
| Anno di inizio | 2008 |
| Periodo (anno-mese-giorno) | 2008-10-01 - 2011-09-30 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB
Organization address
address: Frans Perssons Vaeg 6 contact info |
SE (GOETEBORG) | coordinator | 0.00 |
| 2 |
Nome Ente NON disponibile
Organization address
address: szaent erzsebet ut 109 contact info |
HU (polisvorosvar) | participant | 0.00 |
| 3 |
"SVENSKA CHOKLAD-, KONFEKTYR- OCH KEXFABRIKANTFORENINGEN U.P.A. EK"
Organization address
address: STORGATAN 19 contact info |
SE (STOCKHOLM) | participant | 0.00 |
| 4 |
"YKI, YTKEMISKA INSTITUTET AB"
Organization address
address: Drottning Kristinas Vaeg 45 contact info |
SE (STOCKHOLM) | participant | 0.00 |
| 5 |
AARHUSKARLSHAMN DENMARK AS
Organization address
address: M P BRUUNS GADE 27 contact info |
DK (Aarhus) | participant | 0.00 |
| 6 |
ASSOCIATION ROYALE BELGE DES INDUSTRIES DU CHOCOLAT DE LA PRALINE DU BISCUIT ET DE LA CONFISERIE ASBL
Organization address
address: AVENUE DES ARTS 43 contact info |
BE (Brussels) | participant | 0.00 |
| 7 |
BUHLER AG
Organization address
address: GUPFENSTRASSE 5 contact info |
CH (UZWIL) | participant | 0.00 |
| 8 |
Campden BRI Magyarorszag Nonprofit Korlatolt Felelossegu Tarsasag
Organization address
address: HALLER U 2 contact info |
HU (BUDAPEST) | participant | 0.00 |
| 9 |
Chocolaterie Guylian N.V.
Organization address
address: Europark Oost 1 contact info |
BE (Sint-Niklaas) | participant | 0.00 |
| 10 |
EIDGENOESSISCHE TECHNISCHE HOCHSCHULE ZURICH
Organization address
address: Raemistrasse 101 contact info |
CH (ZUERICH) | participant | 0.00 |
| 11 |
GANACHE AB
Organization address
address: EMANUEL BAGARESGATA 4 contact info |
SE (LILLA EDET) | participant | 0.00 |
| 12 |
PERA INNOVATION LIMITED
Organization address
address: Innovation Park, Nottingham Road contact info |
UK (MELTON MOWBRAY, LEICESTERSHIRE) | participant | 0.00 |
| 13 |
POTRAVINARSKA KOMORA CESKE REPUBLIKY
Organization address
address: POCERNICKA 96 contact info |
CZ (PRAHA) | participant | 0.00 |
| 14 |
UNIVERSITEIT GENT
Organization address
address: SINT PIETERSNIEUWSTRAAT 25 contact info |
BE (GENT) | participant | 0.00 |
Mappa
Word cloud
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Obiettivo del progetto (Objective)
'Chocolate is a complex material, which can be damaged by means of bloom growth or cracking. This is a significant issue for filled products such as pralines or wafers. For SMEs and larger companies these problems can prevent the manufacture of products of sufficient quality. It is the aim of this project to study the phenomena of chocolate bloom and crack propogation in chocolate for filled sweets. The mechanisms will be studied and then ways in which these problems can be avoided will be developed. Demonstrators will be manufactured and training and information provided for the industry, including the writing of a technical manual.'