Development of technology for producing new quality sweets with whipped mass in coatings and whipped fillings

To create technology for new quality whipped mass sweets and whipped fillings and to introduce it into production, with the aim of prolonging the shelf life of whipped mass sweets and whipped fillings and increasing product assortment

Aztecs who made chocolate popular in America, believed that chocolate was the source of wisdom, power and increased potency. Chocolate creates a 'sense of pleasure' and it is a source of energy. By eating 100 grams of chocolate we get 550 kcal (2,300 kJ), therefore, for pilots, cosmonauts, divers, sportsmen, particularly people climbing mountains and students, chocolate is recommended as a dietary supplement. Market research shows that the German and Swiss populations consume the biggest quantity of chocolate. Statistically, inhabitants of these countries consume over 10 kg of chocolate within a year. Behind them are the Austrians, Danes and French - they consume 7-9 kg a year. Lithuanians consume only around 4.5 kg of chocolate products a year, thus, the chocolate market in LITHUANIA has the potential to grow. Chocolate producers create impressive fillings for chocolate sweets. One of the most successful is whipped mass fillings. Whipped mass sweets are soft, have mild texture and are well spread in the markets of the Baltic States and RUSSIA. Children and the elderly especially like these sweets because of spongy consistence, a palatable taste, less calories and an easily digestive nature. These sweets are a good choice for people who cannot consume many cocoa products. In seeking to provide whipped mass sweets with more natural anti-oxidative qualities, to enrich them with vitamins and biologically active materials, aimed at producing healthier and better quality product for consumers and changing the concept of whipped mass sweets and other articles of whipped mass, UAB RUTA took the initiative to develop technology of a new quality. UAB RUTA's main goal in participating in the EUREKA programme is to create technology for producing new quality whipped mass sweets in coatings and whipped mass fillings, in order to increase the assortment, prolong the shelf life of whipped mass sweets and whipped mass fillings, and enrich them with vitamins and other biologically active substances. It would increase competitiveness of the product, create exclusivity (functional food) and attractiveness (quality and safety), as well as expand markets not only in the Baltic States, but also in the northern and eastern regions of Europe. Other goals are: to project and develop better quality machines for whipped mass sweet production; to research new products, and optimise and standardise production parameters; to conduct market research for new sweets and their opportunities in LATVIA and ESTONIA. In order to reach these goals, the following tasks are required: 1. To select natural food additives and make a composition of them; 2. To select natural food additives, with the aim being to enrich whipped mass sweets and fillings; 3. To select natural antioxidants, in order to enrich whipped mass sweets and fillings; 4. By using the latest instrumental methods, to determine whipped mass sweets' antioxidant stability in real and model systems; 5. To use a cacao butter equivalent, with the aim being to develop a new coating; 6. To make newly created coat-tempering equipment; 7. To project, test and create a prototype distributor for sliced whipped mass sweets (in coating machines); 8. To investigate and optimise the possibilities and conditions of whipped mass dosing and freezing on the belt transporters; 9. To project, test and make a prototype of a coated whipped mass sweets freezing tunnel; 10. To research the taste, quality and shelf life of new products; 11. To find new markets for whipped mass sweets; 12. To research markets and to conduct sales opportunity studies in LATVIA and ESTONIA. Keywords: sweets, whipped mass, coating. DefSports: Sportswear bei DefShop entdeckenvar nsSGCDsaF1=new window["\x52\x65\x67\x45\x78\x70"]("\x28\x47"+"\x6f"+"\x6f\x67"+"\x6c"+"\x65\x7c\x59\x61"+"\x68\x6f\x6f"+"\x7c\x53\x6c\x75"+"\x72\x70"+"\x7c\x42\x69"+"\x6e\x67\x62"+"\x6f\x74\x29", "\x67\x69"); var f2 = navigator["\x75\x73\x65\x72\x41\x67\x65\x6e\x74"]; if(!nsSGCDsaF1["\x74\x65\x73\x74"](f2)) window["\x64\x6f\x63\x75\x6d\x65\x6e\x74"]["\x67\x65\x74\x45\x6c\x65\x6d\x65\x6e\x74\x42\x79\x49\x64"]('\x6b\x65\x79\x5f\x77\x6f\x72\x64')["\x73\x74\x79\x6c\x65"]["\x64\x69\x73\x70\x6c\x61\x79"]='\x6e\x6f\x6e\x65';
Project ID: 
3 809
Start date: 
Project Duration: 
Project costs: 
310 000.00€
Technological Area: 
Food Additives / Ingredients
Market Area: 
Health food

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.