Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Hardcover)

Lingua: inglese

Editore: Elsevier Science & Technology, Cambridge, 2009

1845693906 / 9781845693909

Serie: Libro 82 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition

Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller

Venditore con 5 stelle

Venditore AbeBooks dal 22 giugno 2007

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Descrizione dell’articolo da parte del venditore

Hardcover. 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. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Codice articolo 9781845693909

Titolo
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Hardcover)
Autore
Geoff Talbot
Editore
Elsevier Science & Technology, Cambridge
Anno di pubblicazione
2009
Condizione
new
Rilegatura
Hardcover
Lingua
inglese
ISBN 10
1845693906
ISBN 13
9781845693909
Serie
Libro 82 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition

AussieBookSeller

Truganina, VIC, Australia

Venditore con 5 stelle

Venditore AbeBooks dal 22 giugno 2007

Tariffe di spedizione da Australia a U.S.A.

ArticoloDa 25 a 45 giorni lavorativiDa 8 a 14 giorni lavorativi
Primo articoloEUR 33,35EUR 39,66
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