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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products - Rilegato
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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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Informazioni sull?autore
Geoff Talbot, now known as the Fat Consultant, is an internationally renowned specialist in confectionery fats and oils. He has been involved with this sector since the late 1960s when he began his career as a Scientist at Unilever Research,where he was involved in the development of new confectionery fats. Since 2003, Geoff has been an independent consultant in the use of oils and fats in confectionery and the wider food industry and also conducts training courses in the area.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreWoodhead Pub Ltd
- Data di pubblicazione2009
- ISBN 10 1845693906
- ISBN 13 9781845693909
- RilegaturaCopertina rigida
- LinguaInglese
- Numero di pagine468
- RedattoreTalbot Geoff
- Contatto del produttorenon disponibile
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Science And Technology Of Enrobed And Filled Chocolate Confectionery & Bakery Products
Da: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Codice articolo ABEJUNE24-241577
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Editore:
Woodhead Publishing, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Condizione: Good. Exact ISBN match. Immediate shipping. No funny business. Codice articolo 9781845693909
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 468 pp. Englisch. Codice articolo 9781845693909
Quantità: 2 disponibili
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Editore:
Woodhead Publishing 2009-06-26, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Hardcover. Condizione: New. Codice articolo 6666-ELS-9781845693909
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Editore:
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 468. Codice articolo 3265699
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Da: Revaluation Books, Exeter, Regno Unito
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Hardcover. Condizione: Brand New. 1st edition. 468 pages. 9.30x6.20x1.30 inches. In Stock. Codice articolo __1845693906
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Print on DemandDa: AHA-BUCH GmbH, Einbeck, Germania
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Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Codice articolo 9781845693909
Quantità: 2 disponibili
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Editore:
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 468. Codice articolo 264615036
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Foto dell'editore
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Editore:
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. pp. 468. Codice articolo 184615030
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