Chocolate moulds and vibration-induced stress – Schokoladenformen und Belastungen durch Vibrationen

The ‘INFORM’ research project, which we initiated, has been running since 2018. This investigates the damage caused to moulds as a result of vibration. This research project is supported by the Central Innovation Programme for SMEs (ZIM), which is in turn a project of the Federal Ministry for Economic Affairs and Energy (BMWi).

In partnership with the University of Stuttgart’s Institut für Kunststofftechnik (IKT, Institute for Plastics Technology), the first phase of this project analysed the physical correlations and stresses that come into play when chocolate moulds are subjected to vibration.

The  interim findings will first be published in the December 2020 edition of the Hansa-Verlag magazine ‘Kunststoffe’ (‘Plastics’). One surprising finding was the high level of vibration-induced stress that chocolate moulds are exposed to as they pass along vibration lines. This vibration, which takes place immediately after dispensing, is required to distribute the chocolate evenly in the cavities.

Measured accelerations of up to 200 times the force of gravity result in high oscillation amplitudes. If circumstances are unfavourable, this can quickly push chocolate moulds to their limits.

In these rare cases, fissures can form around the supports on the rear. If these spread, this can lead to forced rupture. Although they are rare, it was these occurrences that motivated us to initiate the ‘INFORM’ project.

Measured acceleration values

The project will then go on to outline recommendations for action to enable chocolate manufacturers to reduce stress on the moulds.

A further intention is to develop concrete technical solutions for the design of chocolate moulds to reduce the effects of vibration on the moulds and increase their service life. Mould geometry and material selection offer some starting points for this.

We will include further details from this first part of the project in the next newsletter. We will also systematically present the various causes of chocolate mould breakage to make it easier to select targeted measures to increase the service life of chocolate moulds.

 

 

Seit 2018 läuft das von uns initiierte Forschungsprojekt „INFORM“ zum Thema Formenschäden im Zusammenhang mit Vibrationen. Dieses Forschungsprojekt wird im Rahmen des Zentralen Innovationsprogramms Mittelstand (ZIM) des Bundesministeriums für Wirtschaft und Technologie (BMWi) gefördert.

In Zusammenarbeit mit dem Institut für Kunststoff (IKT) der Universität Stuttgart wurden in der ersten Phase die physikalischen Zusammenhänge und Belastungen analysiert, die durch Vibrationen auf Schokoladenformen wirken. In der Dezemberausgabe 2020 der Zeitschrift „Kunststoffe“ des Hansa- Verlags erscheint eine erste Veröffentlichung der Zwischenergebnisse.

Überraschend sind die hohen Beanspruchungen, denen Schokoladenformen durch Vibrationen in Rüttelstrecken ausgesetzt sind. Dieses Vibrieren unmittelbar nach der Dosierung ist nötig, um die Schokolade in den Kavitäten zu verteilen.
Gemessene Beschleunigungen von bis zum 200fachen der Erdbeschleunigung bewirken hohe Schwingungsamplituden. Diese können unter ungünstigen Umständen Schokoladenformen schnell an ihre Grenzen bringen.
In diesen seltenen Fällen können sich Risse im Bereich der Stege an den Rückseiten bilden, was durch fortschreitende Rissausbreitung zum Gewaltbruch führen könnte.
Diese seltenen Vorkommnisse haben uns dazu motiviert, das Projekt „INFORM“ zu initiieren.

Gemessene Beschleunigungswerte

Im weiteren Verlauf dieses Projektes sollen Handlungsempfehlungen für die Schokoladenhersteller beschrieben werden, wie die Belastung der Formen verringert werden kann.
Darüber hinaus sollen aber auch konkrete technische Lösungen für die Auslegung von Schokoladeformen entwickelt werden, um die Folgen von Vibrationen für die Formen abzumildern und die Lebensdauer der Formen zu erhöhen. Ansatzpunkte dazu bietet die Formengeometrie und Materialauswahl.

Im nächsten Newsletter werden wir weitere Details des ersten Projektteils zeigen. Darüber hinaus werden wir die verschiedenen Bruchursachen von Schokoladenformen systematisch darstellen, um die Auswahl zielgerichteter Maßnahmen zur Lebensdauerverlängerung von Schokoladenformen zu erleichtern.

 

Go back

The Fipan fair is taking place in Brazil from 19.07. - 22.07.22. We are looking forward to participating together with our Brazilian colleagues! Free tickets for the fair are available for the first 20 persons who send an email to sales@hansbrunner.de with the subject line: "Free tickets Fipan 2022"! More information about the programme can be found here.

Our subsidiary BRUNNER DO BRASIL has been in existence for more than two years now. Since the early years coincided with the pandemic, getting started was very challenging. Since then, however, there have been a large number of joint projects and the cooperation between specialist departments from both countries is also working extremely well. Read more about the benefits of the cooperation.

Have you ever been annoyed by the fact that delivery times are so long and freight costs so high? Of course, this is especially true for customers in non-European countries. BRUNNER intends to tackle this problem with a new project.

Aeschbach is celebrating its 50th anniversary this year. We would like to offer our sincere congratulations and are delighted that Jürg Rogenmoser, the Managing Director of Aeschbach Chocolatier, agreed to be interviewed by BRUNNER.

Here you can watch the Interview of Jürgen Rogenmoser:

https://youtu.be/us42wK_fWlQ

Would you like to produce hollow figures yourself?  Or would you like to produce more chocolate Easter bunnies at short notice and you don't have enough production capacity? BRUNNER will be happy to help! We can lend you two centrifugal machines, each with 25 different centrifugal moulds, to increase your productivity or so that you can try this system out.

Gulfood took place from 13 - 17 February in Dubai. BRUNNER was there with two of our representatives on the stand of our new sales partner Aramtec. Here you can read what benefits this brings, especially for customers in the United Arab Emirates.

January of this year sees BRUNNER start a long-term research project with external partners. The aim of this project is to establish a recycling procedure that receives EU certification, so that moulds certified for use for contact with foodstuffs can be produced from used chocolate moulds.

2022 marks a milestone in the partnership between BRUNNER and our subsidiary company Brunner do Brasil. Here you can read what benefits this brings, especially for customers in Brazil and South America.

In one of our recent newsletters we presented BRUNNER’s new universal frame. As well as this universal frame, there is also now another possibility for manufacturing very small series.

Copyright 2022 Hans Brunner GmbH. All Rights Reserved.