Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery ProductsGeoff Talbot Elsevier, 26 มิ.ย. 2009 - 468 หน้า 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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application biscuit cake caramel centre chapter chocolate coating chocolate products chocolate shell chocolate temper cocoa butter cocoa mass cocoa powder colours components composition compound coatings conching confectionery confectionery products crystallisation crystals deposited effect emulsifiers enrober example fat bloom fat migration fat phase fat-based filling fats fondant fraction gloss hazelnut oil heat hydrogenated ice cream increase ingredients lauric layer Leatherhead Food International lecithin Lipid liquid manufacturers measurement melting point microscopy milk chocolate milk fat milk powder mould non-lauric CBR oil migration One-Shot palm kernel particles PGPR polymorphic praline properties protein recipe reduce rheology sample saturated seed crystals sensory shear rate shelf shelf-life tests solid fat content spray stable stamping stearine storage structure Subramaniam sucrose sugar supercoatings surface temperature tempered chocolate tempering unit texture toffee triacylglycerols triglycerides typical vegetable fat viscosity wire belt