752334 Technology of chocolate and confectionary

Semester hours
Lecturer (assistant)
Institute of Food Technology
Offered in
Sommersemester 2018
Languages of instruction


Technological foundations of industrial confectionery production with a focus on:
+Chocolate: Technology of Cocoaprocessing from Cocoabeans to Chocolate.
+Chocolate: Technology of chocolate processing including technology of praline making.
+Sugar confectionery from cooking mass: fondant, hard and soft candies, caramel / toffee, aerated confectionery, light nougat
+Sugar confectionery: filling cremes, chewing gum, bars masses, marzipan, ice-cream
+Sugar substitute in confectionery
+Excursion in a confectionery operation in Vienna or surrounding of Vienna

Previous knowledge expected


Objective (expected results of study and acquired competences)

+ Describe the conditions for cocoa cultivation and processing steps of the cocoa bean to roasting and the production of cocoa powder and cocoa mass
+ Name the major steps of manufacturing of chocolate, the chocolate types and the important technological processes for a good quality.
+ Compare the technologies for flat and hollow wafers, "Zuckereistüten" and Belgian waffles.
+ Explain the details of the food information regulation by the example of chocolate.
+ Describe cooking masses by the example of milk caramel, give other examples of cooking masses and the reasons for their different texture.
+ Specify the advantages of coating with chocolate and the basic procedure by the example of sugarcoating.
+ Compare filling cremes by the example of dark and light nougat
+ Discuss the impact of the water activity of fillings in their combination with bakery products
+ Sum up the essential steps of preparing the confectionery chewing gum
+ Characterize aerated confectionery using the example of the cult product "Schwedenbomben"
+ Give examples for confectionery bars
+ Describe technological challenges with the use of sugar substitutes
You can find more details like the schedule or information about exams on the course-page in BOKUonline.