This page describes how Balaton Labs designs experiments, sensory work, and published notes on chocolate and confectionery systems.
Process & engineering methods
Process studies (lead: Simon) log temper curves, seeding temperature, agitation, deposit weight, and cooling slope. We prefer one-variable changes per batch where feasible. β-crystal (Form V) outcomes may be scored by snap/gloss protocols and, when available, DSC confirmation.
Sensory methods
Sensory work (lead: Beata) follows descriptive analysis principles (ISO 13299 framework). Panels are trained on anchored scales; sessions are blinded when the test design allows. Judge count, replication, and exclusion criteria are stated in the article or appendix.
Shelf & packaging
Shelf tests specify temperature (e.g., 18 °C / 22 °C), humidity where controlled, pack seal checks, and bloom assessment intervals. Instrumental aw or fat migration may be paired with panel readouts.
Statistics & reporting
We report effect sizes and uncertainty where data support them; exploratory tastings are labeled as such. Negative or inconclusive runs are described when they inform scale-up decisions. Citations follow references and sources.
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