Science and technology of enrobed and filled chocolate, confectionery and bakery products

Author(s)

    • Talbot, Geoff

Bibliographic Information

Science and technology of enrobed and filled chocolate, confectionery and bakery products

edited by Geoff Talbot

(Woodhead Publishing in food science, technology and nutrition)

CRC Press , Woodhead Publishing, 2009

  • Woodhead
  • CRC Press

Available at  / 1 libraries

Search this Book/Journal

Note

Includes bibliographical references and index

"Woodhead Publishing ISBN: 9781845696436(e-book)"--T.p.verso

Description and Table of Contents

Volume

CRC Press ISBN 9781439801369

Description

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.

Table of Contents

Introduction. 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. 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. 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.
Volume

Woodhead ISBN 9781845693909

Description

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.

Table of 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.

by "Nielsen BookData"

Related Books: 1-1 of 1

Details

  • NCID
    BB19429379
  • ISBN
    • 9781845693909
    • 9781439801369
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Boca Raton,Oxford
  • Pages/Volumes
    xiii, 453 p.
  • Size
    24 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
Page Top