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    Technology of Coated and Filled Chocolate, Confectionery, Bakery Products and Ice Cream

    ISBN-10: 1439801363
    ISBN-13: 9781439801369
    Author(s): G. Talbot, G. Talbot
    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  More...
    Buy it from: $207.15
    This item will ship on Monday, December 22 .

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    List Price: $239.95
    Publisher: C R C Press LLC
    Binding: Hardcover
    Pages: 384
    Size: 6.00" wide x 9.00" long x 1.25" tall
    Weight: 1.782
    Language: English

    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.Multi/Card Deck Copy

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