Optimum mixing ratio for tasty and inexpensive chocolate
Customer request
Taste of chocolate and costs are largely determined by the proportions of their ingredients. The mixing ratios of the components sugar, milk powder, cocoa and cocoa butter had to be determined to create a delicious yet inexpensive chocolate. Since it is usually non-applicable to produce a large number of variations for jury-testing, the challenge is to obtain a reliable prediction for product quality using as few measured or tested data as possible.
Our solution: DOE, RSM, multiobjective optimization
A total of 80 different recipes were produced according to a systematic test scheme (DOE) and the resulting chocolates were evaluated by 10 jury members. Based on the evaluation results high quality approximation models estimating customer ratings and histograms were derived automatically.
Benefit for the customer
An analysis of the approximation models allowed predictions of taste ratings depending on the ingredients. Thus with a small number of tests this rendered visible possible interactions and allowed to optimize the components regarding costs and customer satisfaction.
01.01.10
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