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

الموضوع في 'العلوم العامة والبرامج العلمية' بواسطة zidaan, بتاريخ ‏فبراير 11, 2010.

  1. zidaan

    zidaan اللؤلؤ المنثور

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    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.







     
    أعجب بهذه المشاركة Alhashemiah
  2. Alhashemiah

    Alhashemiah مشرفة بالمنتدى ملكة كتاب العرب إداري

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    اشكرك :)
     

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