Science and technology of enrobed and filled chocolate, confectionery and bakery products
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.
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
Readership
Professionals in the chocolate, confectionery and bakery industries
Edited by Geoff Talbot
ISBN: 9781845693909
