R&D and samples

Chocolate R&D and application sample process.

How a finished-product brief becomes a tested chocolate ingredient and a controlled production specification.

Tissin chocolate production and application development equipment

R&D capability

Application laboratories connected to industrial production.

Tissin operates research centres in Hangzhou and Shanghai with comprehensive, bakery and food application laboratories. The teams work on frozen desserts, biscuits, puffed foods and baked goods, connecting sensory targets with process performance.

FlavorSweetness, cocoa intensity, dairy notes and color direction

FunctionMelting, shape retention, viscosity and dispersion

ProcessMixer, oven, freezer, pump, enrober and cooling conditions

Scale-upReference sample, document review and production handover

Discuss a development brief →

Manufacturing evidence

Development is connected to real production equipment.

Approved source material describes automatic lines using equipment from Buhler, Hacos, Royal Duyvis Wiener, Sollich and SACMI, with digital process control and traceability.

4Production locations across China, Indonesia and Thailand

2R&D centres in Hangzhou and Shanghai

<10Operators on a fully running line, according to equipment material

≤1 kgIngredient error target per 1,000 kg batch

Development path

From an application brief to a production-ready ingredient.

Brief

Define finished product, target flavor, process limits, packing, market and volume.

Prototype

Select a chocolate system and adapt the starting recipe to the agreed functional needs.

Application trial

Test in bakery, frozen dessert, beverage or other representative food systems.

Validate

Compare sensory and process evidence, confirm packing and review required documents.

Scale-up

Release production against a written specification, reference sample and change-control process.

What a useful development brief contains

Finished product description and reference photos
Current ingredient or formulation, if available
Mixer, oven, freezer, pump, enrober and cooling details
Target flavor, color, shape, texture and serving conditions
First order, annual volume, packing and destination market
Quality, label, certification and registration requirements

Exact product specifications, performance values and customer outcomes are released only after sample testing and internal approval. A downloaded technical guide does not replace the signed specification for a purchased product.

Use the technical buyer pack and application trial record to prepare the discussion. Browse application case briefs for bakery, ice cream, bars and beverages.

Bring a process challenge to the lab.

Share a representative brief so the team can select a starting sample and define the evidence needed.

Start a sample discussion →