752334 Technology of chocolate and confectionary

Semester hours
Lecturer (assistant)
Tiefenbacher, Karl Franz
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.