Process Innovation for accurate chocolate deposition (PINNACLE)

该项目解决了精确储存配方食品的受控过程的需求，允许以可持续和稳定的方式进行优化。顶峰公司将在该项目期间专注于一种关键产品-巧克力，这是一种由可可、脂肪、糖和蛋白质组成的复杂配方产品，经过结晶形成固体产品。熔融巧克力的沉积在制造过程中至关重要，以实现和保持结晶形态，并且是产品配方和风味开发的关键要素。目前，沉积是一种不受控制的、非科学的黑术，人们对其对配方的影响知之甚少。储藏系统过时且效率低下，缺乏所需的灵活性，无法适应巧克力生产的新的全球标准化方法以及配方的地区差异。顶峰将利用最先进的模拟技术、过程中传感技术和先进的制造工艺来开发沉积技术的阶段性变化，能够监控和适应成分的变化，为未来巧克力配方的优化提供基础。

The project addresses the need for a controlled process for precisely depositing formulated food products, allowing for optimisation in a sustainable and stable manner. Pinnacle will focus on one key product during the project, chocolate, a complex formulated product consisting of cocoa, fat, sugar and proteins which undergoes crystallization to form the solid product. Deposition of molten chocolate is critical in the manufacturing process to achieve and maintain the crystalline form and is a key element of product formulation and flavour development. Currently, deposition is an uncontrolled, non-scientific black-art with little known about its influence on formulation. Depositing systems are outdated and inefficient, lacking the flexibility required to adapt new global, standardised approaches to chocolate manufacturing and regional variation in formulation. Pinnacle will utilise state-of-the-art simulation techniques, in-process sensing technology and advanced manufacturing processes to develop a step change in depositing technology, capable of monitoring and adapting to changes in the ingredients, providing a foundation for future optimisation of chocolate formulation.