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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) - Tapa dura
Sinopsis
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.
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Acerca del autor
Geoff Talbot is a freelance consultant specialising in all aspects of fats and oils in the food industry.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialWoodhead Publishing Ltd
- Año de publicación2009
- ISBN 10 1845693906
- ISBN 13 9781845693909
- EncuadernaciónTapa dura
- IdiomaInglés
- Número de páginas468
- EditorTalbot Geoff
- Contacto del fabricanteno disponible
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Science And Technology Of Enrobed And Filled Chocolate Confectionery & Bakery Products
Librería: Basi6 International, Irving, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Nº de ref. del artículo: 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)
Publicado por
Woodhead Publishing, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Librería: BGV Books LLC, Murray, KY, Estados Unidos de America
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Condición: Good. Exact ISBN match. Immediate shipping. No funny business. Nº de ref. del artículo: 9781845693909
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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)
Publicado por
Woodhead Publishing 2009-06-26, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Librería: Chiron Media, Wallingford, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9781845693909
Cantidad disponible: Más de 20 disponibles
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Publicado por
Elsevier Science Jun 2009, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: 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. Nº de ref. del artículo: 9781845693909
Cantidad disponible: 2 disponibles
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Impresión bajo demandaLibrería: Brook Bookstore On Demand, Napoli, NA, Italia
Calificación del vendedor: 5 de 5 estrellas
Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: e6cb461f3477402b2de5b36e4b57029c
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Publicado por
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Librería: Majestic Books, Hounslow, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: New. pp. 468. Nº de ref. del artículo: 3265699
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Impresión bajo demandaLibrería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: 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. Nº de ref. del artículo: 9781845693909
Cantidad disponible: 2 disponibles
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Publicado por
Woodhead Publishing Ltd, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
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Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Brand New. 1st edition. 468 pages. 9.30x6.20x1.30 inches. In Stock. Nº de ref. del artículo: __1845693906
Cantidad disponible: 2 disponibles
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Publicado por
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
Nuevo
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Librería: Books Puddle, New York, NY, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: New. pp. 468. Nº de ref. del artículo: 264615036
Cantidad disponible: 3 disponibles
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Publicado por
Woodhead Publishing Limited, 2009
ISBN 10: 1845693906
ISBN 13: 9781845693909
Nuevo
Tapa dura
Librería: Biblios, Frankfurt am main, HESSE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. pp. 468. Nº de ref. del artículo: 184615030
Cantidad disponible: 3 disponibles