Technological and nutritional aspects of milk chocolate enriched with grape pomace products von Bolenz, Siegfried, Glöde, Laura

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Feasibility of a coarse conching process for dark chocolate von Bolenz, Siegfried, Langer, Michael

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Measuring shear stress at lowest possible shear rates and improving viscosity determination of fat suspensions, for example chocolates von Bolenz, Siegfried, Tischer, Theresa

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Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate von Bolenz, Siegfried, Manske, André

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Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending von Bolenz, Siegfried, Holm, Marco, Langkrär, Christian

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Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process von Bolenz, Siegfried, Manske, André, Langer, Michael

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Impact of amorphous and crystalline lactose on milk chocolate properties von Bolenz, Siegfried, Römisch, Josefine, Wenker, Thorsten

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Using extra dry milk ingredients for accelerated conching of milk chocolate von Bolenz, Siegfried, Kutschke, Elisa, Lipp, Eberhard

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broader usage of sugars and fillers in milk chocolate made possible by the new EC cocoa directive von Bolenz, S, Amtsberg, K, Schape, R

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Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate von BOLENZ, Siegfried, KUTSCHKE, Elisa, LIPP, Eberhard, SENKPIEHL, Annika

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Fast conching for milk chocolate von Bolenz, Siegfried, Thiessenhusen, Thomas, Sch pe, Rita

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New concept for fast continuous conching of milk chocolate von Bolenz, S, Amtsberg, K, Lipp, E

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Influence of milk components on properties and consumer acceptance of milk chocolate von BOLENZ, Siegfried, THIESSENHUSEN, Thomas, SCHÄPE, Rita

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Fast conching for milk chocolate von BOLENZ, Siegfried, THIESSENHUSEN, Thomas, SCHÄPE, Rita

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New concept for fast continuous conching of milk chocolate : Pigments in food, morte than colours von BOLENZ, Siegfried, AMTSBERG, Kristina, LIPP, Eberhard

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Method for the production of chocolate mass, comprises pulverizing a dry milk product together with other ingredients in a grinding container with grinding body present in the cont... von LIPP, EBERHARD, BOLENZ, SIEGFRIED

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Method for producing a chocolate mass von LIPP, EBERHARD, MANSKE, ANDRÉ, BOLENZ, SIEGFRIED

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Walzwerk von KUTSCHKE, ELISA, BOLENZ, SIEGFRIED

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Verfahren zur Herstellung fettarmer, milchtrockenprodukthaltiger Schokolade mittels Mahlkörpermühle von LIPP, EBERHARD, BOLENZ, SIEGFRIED

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Production of fruit and vegetable juices contained in bodies, comprises mincing body portions into fine and coarse particles and subjecting the particles to compressive force for p... von SCHOENE, HERALT, NAGEL, GUNNAR, BOLENZ, SIEGFRIED

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