Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products - Couverture rigide

Couverture rigide

ISBN 10 : 1845693906 ISBN 13 : 9781845693909

Editeur : Woodhead Publishing Ltd, 2009

Synopsis

Enrobed and filled confectionery and bakery products (such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams) are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Parts 1 and 2 focus on the formulation of coatings and fillings and product design issues such as oil migration and shelf-life prediction and testing. Part 3 then reviews the latest manufacturing technology for optimum product quality.

Key Features: provides a comprehensive review of quality issues affecting enrobed and filled products; reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings; focuses on product design issues such as oil, moisture and chocolate filling rheology.

Contents: Part 1 Formulation: Chocolate manufacture; Formulation of chocolate for industrial applications; Fats for confectionery coatings and fillings; Compound coatings; Fat-based centres and fillings; Caramels, fondants and jellies as centres and fillings; Biscuits and bakery products; Chocolate and couvertures: applications in ice cream. Part 2 Product design: Product design and shelf-life issues: oil migration and bloom; Product design and shelf-life issues: moisture and ethanol migration; Shelf-life prediction and testing; Controlling the rheology of chocolate and fillings; Using microscopy to understand the properties of confectionary products. Part 3 Processing, packaging and storage: Ingredient preparation: the science of tempering; Ingredient preparation: tempering process technology; Manufacturing processes: enrobing; Manufacturing processes: chocolate panning and inclusions; Manufacturing processes: production of chocolate shells; Manufacturing processes: deposition of fillings.

A propos du livre

À propos de l?auteur

Formerly Senior Applications and Technical Service Manager for Loders Croklaan, Geoff Talbot is now a freelance consultant. He is widely in demand in the UK and abroad as a lecturer on all aspects of fats and oils in the food industry.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2009
• Langue: anglais
• ISBN 10: 1845693906
• ISBN 13: 9781845693909
• Reliure: Relié
• Nombre de pages: 468
• Éditeur: Talbot PhD Geoff
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible