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

Livre 82 sur 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
 
9781845693909: Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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