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

Name: Technology of Coated and Filled Chocolate, Confectionery, Bakery Products and Ice Cream
Availability: OutOfStock
ISBN: 9781439801369

ISBN-10: 1439801363

ISBN-13: 9781439801369

Edition: 2009

Authors: G. Talbot, G. Talbot

List price: $239.95

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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…

Book details

List price: $239.95
Copyright year: 2009
Publisher: CRC Press LLC
Publication date: 7/28/2009
Binding: Hardcover
Pages: 384
Size: 6.00" wide x 9.00" long x 1.25" tall
Weight: 1.782
Language: English