Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
| Author/creator | Talbot, G. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 468 p. ill 23.400 x 015.600 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2009 |
| Subjects |
| Summary | Annotation 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 improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Parts 1 and 2 focus on the formulation of coatings and fillings and product design issues such as oil migration and shelf-life prediction and testing. Part 3 then reviews the latest manufacturing technology for optimum product quality. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781845693909 |
| ISBN | 1845693906 (Trade Cloth) Active Record |
| Stock number | 00051468 |