From cacao tree to chocolate bar

The way from the cacao tree to the chocolate bar is a long one. Due to the many processing stages – harvest, fermentation, drying, cleaning, roasting, pre-crushing and finally grinding the cocoa nibs to liquor from which cocoa powder and cocoa butter are pressed – there may be significant differences in the quality.

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Verder Scientific - Science for Solids

The Scientific Division of the family owned VERDER Group sets standards in high-tech equipment for quality control, research and development of solid matter. The fields of activity cover sample preparation of solids as well as analyzing technologies.

Our well-known brands have served research institutions, analytical laboratories as well as manufacturing companies in quality control and process applications for many decades with ever more sophisticated and reliable products which offer the solution to their individual task.

Materialography

Heat Treatment

Elemental Analysis

Milling & Sieving

Particle Analysis