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Propraline project delivers a number of solutions for chocolate industry to improve praline quality

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The ProPraline project is now finalised and after three years of intensive research, the project has delivered a number of solutions. Four booklets containing scientific information to help SMEs to produce pralines of high quality and extended shelf-life have been developed during the project and are now available to download on ProPraline external website: www.sik.se/propraline.

The objective of the ProPraline project has been to improve the competitiveness of the European SMEs producing exclusive, complicated and niche-oriented filled products like chocolate pralines by developing knowledge and technical solutions to improve quality and to extend the shelf-life of their products. Moreover, the project, through SMEs associations, has provided demonstration and training to a large number of European SMEs in how to manufacture new innovative chocolate pralines with high quality. The main S&T results obtained are well aligned with the objectives of the project as shown here:

The post Propraline project delivers a number of solutions for chocolate industry to improve praline quality appeared first on New Food Magazine.


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