Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Language: English
Published by Woodhead Publishing, 2009
Series: Book 82 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
AbeBooks seller since October 9, 2009
Condition: New
£ 359.94
Quantity: 10 available
Add to basketItem description from seller
This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Editor(s): Talbot, Geoff. Series: Woodhead Publishing Series in Food Science, Technology and Nutrition. Num Pages: 468 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 164 x 33. Weight in Grams: 870. . 2009. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.
Seller Inventory # V9781845693909
- Title
- Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
- Author
- . Ed(s): Talbot, Geoff
- Publisher
- Woodhead Publishing
- Publication year
- 2009
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1845693906
- ISBN 13
- 9781845693909
- Series
- Book 82 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
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.
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Kennys Bookstore
Olney, MD, U.S.A.
AbeBooks seller since October 9, 2009
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