Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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：NT$ 13050 元若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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作者簡介
商品簡介
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 choice of coating and filling can affect product quality and shelf-life. 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 I 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 II. Shelf-life prediction and testing are also discussed. Part III 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 will be an essential purchase for professionals in the chocolate, confectionery and bakery industries.
Part I 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 II. Shelf-life prediction and testing are also discussed. Part III 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 will be an essential purchase for professionals in the chocolate, confectionery and bakery industries.
作者簡介
Geoff Talbot, now known as the Fat Consultant, is an internationally renowned specialist in confectionery fats and oils. He has been involved with this sector since the late 1960s when he began his career as a Scientist at Unilever Research,where he was involved in the development of new confectionery fats. Since 2003, Geoff has been an independent consultant in the use of oils and fats in confectionery and the wider food industry and also conducts training courses in the area.
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