موضوع لذيذ / Science and Technology of Enrobed and Filled Chocolate, Confectionery a

المصدر: موضوع لذيذ / Science and Technology of Enrobed and Filled Chocolate, Confectionery a
في منتدى : العلوم العامة والبرامج العلمية

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products




Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Woodhead Publishing Ltd | 2009 | ISBN: 1845693906, 1439801363 | 468 pages | PDF | 10 MB




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.







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