Science and Technology of Enrobed and Filled Chocolate, Confe... - 9781845693909

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery ProductsAuthor(s): Geoff Talbot\nFormat: Hardback\nPublisher: Elsevier Science & Technology, United Kingdom\nImprint: Woodhead Publishing Ltd\nISBN-13: 9781845693909, 978-1845693909\nSynopsis\nEnrobed 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 [url] 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 d.