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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover
Inhaltsangabe
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 much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries.
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Über die Autorin bzw. den Autor
Geoff Talbot is a freelance consultant specialising in all aspects of fats and oils in the food industry.
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Science And Technology Of Enrobed And Filled Chocolate Confectionery & Bakery Products
Anbieter: Basi6 International, Irving, TX, USA
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Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Bestandsnummer des Verkäufers ABEJUNE24-241577
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Verlag:
Woodhead Publishing 2009-06-26, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
Neu
Hardcover
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Print-on-DemandAnbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. 468 pp. Englisch. Bestandsnummer des Verkäufers 9781845693909
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Print-on-DemandAnbieter: Brook Bookstore On Demand, Napoli, NA, Italien
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Zustand: new. Questo è un articolo print on demand. Bestandsnummer des Verkäufers e6cb461f3477402b2de5b36e4b57029c
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Print-on-DemandAnbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Bestandsnummer des Verkäufers 9781845693909
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Hardcover. Zustand: Brand New. 1st edition. 468 pages. 9.30x6.20x1.30 inches. In Stock. Bestandsnummer des Verkäufers __1845693906
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Science and technology of enrobed and filled chocolate, confectionery and bakery products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Anbieter: Mispah books, Redhill, SURRE, Vereinigtes Königreich
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Hardcover. Zustand: Like New. Like New. book. Bestandsnummer des Verkäufers ERICA77318456939066
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