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

Idioma: inglés

Editorial: Elsevier Science & Technology, Cambridge, 2009

1845693906 / 9781845693909

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

Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

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EUR 487,36

Envío por EUR 33,35 
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Descripción del artículo del vendedor

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.…

N° de ref. del artículo 9781845693909

Título
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Hardcover)
Autor
Geoff Talbot
Editorial
Elsevier Science & Technology, Cambridge
Año de publicación
2009
Estado
new
Encuadernación
Hardcover
Idioma
inglés
ISBN 10
1845693906
ISBN 13
9781845693909
Serie
Libro 82 de 301: Woodhead Publishing Series in Food Science, Technology and Nutrition

AussieBookSeller

Truganina, VIC, Australia

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

Tarifas de envío de Australia a Estados Unidos de America

ArtículoDe 25 a 45 días hábilesDe 8 a 14 días hábiles
Primer artículoEUR 33,35EUR 39,66
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Información empresarial del vendedor

The Nile Group Pty Ltd

42 Apex Drive
Truganina, VIC Australia 3029