Cocoa TRIZ Cases

Partially hydrolysed starch and dietary fibre replace sugar in chocolate compositions, maintaining texture without artificial sweeteners.

A nozzle portions flowable fatty masses into droplets that traverse a gas-containing space to enhance material exchange.

A tempering machine control device sets a single desired temperature parameter to automatically adjust cooling medium flow and temperature.

Segmented tubular rotors in vertical impact crushers enable individual tube replacement, reducing maintenance complexity and wear on critical components.

Radial key carries torsional loads while outer ring resists centrifugal force, reducing fastener count and increasing refining surface area.

A flexible impermeable pouch enables manual chocolate mixing through tactile kneading.

Segmented stone surfaces reduce friction during contact, preventing motor damage while maintaining precise gap adjustment.

PGPR emulsifier and modified starch restore flow properties, solving processing difficulties caused by reduced fat content.

Adjusting pH to 5.8–8 stabilizes EPA and DHA in chocolate-like foods, preventing oxidation-induced flavor deterioration.

Spaced edges accommodate thermal expansion while overlapping retainers enable individual segment replacement without removing adjacent units.

Drying sugar beet removes excess moisture to prevent viscosity spikes and sugar blooming during chocolate processing.

A dried plant protein and flour emulsion creates smooth vegan chocolate without additives.

Flavor modifying composition uses specific compounds to enhance saltiness and sweetness while reducing bitterness without detectable taste.

Positioning a mold gate near a notched portion border ensures reliable cavity filling and suppresses short shot defects in development blades.

Vacuum rollers lift top sheets from stacks to enable automatic feeding, resolving manual insertion bottlenecks while maintaining simple device architecture.

A crusher control method adjusts cycle frequency based on power input and crushing force to optimize productivity.

Independent electric actuators drive punches to precise stop positions, resolving pneumatic stroke variability and ensuring uniform shell thickness.

Independent contact members measure stack thickness across the throat to stop the cutter motor before jams occur from excessive paper volume.

A refiner segment bar weakening section creates wedge-shaped recesses to vent trapped steam from box-shaped regions.

A cocoa composition uses bulking and plasticizer ingredients to achieve creamy mouthfeel.

Pre-grinding sugar to 100 microns cuts production time and energy consumption during chocolate manufacturing.

Enzymatic treatment of spray-dried plant proteins reduces grittiness while preserving dietary fiber in reduced dairy chocolate.

A thermoformable chocolate mould uses a rear mesh element to imprint grooves that define individual serving units.

Composite particles with crystalline sugar and surface active agents reduce calorie content by up to seventy percent without compromising viscosity or texture.

A bimaterial insert member uses a hard core encased in a ductile body to protect the grinding roll surface.

A pivoting pusher device operates within the material charging compartment of a shredding unit.

Multi-phase roasting controls temperature and moisture to boost flavor intensity, allowing reduced cocoa content in food products.