OUR COMAPNY

AERATION
DESIGN

Aeration is a key chocolate-processing step where air is infused into the chocolate mass to create a light, porous structure that enhances mouthfeel and consumer appeal.
Aeration transforms chocolate into a light, bubbly delight by infusing air to create a smoother melt and a uniquely airy bite.

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Starter Assessment

Ideal for: Individuals, students, or junior technicians

$ 25 /month per user
  • 20–25 foundational MCQs per module
  • Basic assessment on biscuit, chocolate & baking technology
  • Instant score + answer explanations
  • One completion certificate (digital)
  • Validity: 30 days
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Professional Assessment

Ideal for: Factory supervisors, QA teams, line operators

$ 50 /month per user
  • 50–75 questions per module (MCQ + scenario-based)
  • Biscuit technology assessment (mixing → baking → cooling)
  • Chocolate technology assessment (we can list topics covered)
  • Oven technology assessment (we can list topics covered)
  • One completion certificate (digital)
  • Validity: 45 days
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Expert / Industry Assessment

Ideal for: Senior managers, food technologists, R&D teams

$ 100 /month per user
  • 100+ advanced assessments
  • Real factory case studies & troubleshooting scenarios
  • Process audits: Product - analysis - diagnosis - insights
  • Detailed PDF report with recommendations
  • 3 Certificates (Biscuit, Chocolate, Oven)
  • Validity: 90 days
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