Science and techonology of enrobed and filled chocolate, confectionery and bbakery products / edited by Geoff Talbot.

ISBN:

9781439801369

Title:

Author:

Talbot, Geoff.

Publication Information:

Boca Raton : CRC Press, 2009.

Physical Description:

xiii, 453 p. : ill. ; 24 cm.

Subject Term:

Food industry and trade.

Baked products industry -- Processing.

Chocolate processing.

Confectionery -- Processing.

Added Author:

Talbot, Geoff.

Format:

Books

Publication Date:

2009

Publication Information:

Boca Raton : CRC Press, 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664 SCI	Book	1	Standard shelving location	Searching... Unknown

A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat and sugar-based fillings. Building on this foundation, the book discusses product design issues, such as oil, moisture, and ethanol migration as well as chocolate and filling rheology and shelf-life prediction. It concludes with examinations of ingredient preparation and manufacturing technology for optimum product quality, tempering, enrobing, chocolate panning, production of chocolate shells, and deposition technology.

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