Science and technology of enrobed and filled chocolate, confectionery and bakery products
Geoff Talbot
Woodhead Publishing Limited eBooks
Abstract
Part 1 Formulation: Chocolate manufacture Formulation of chocolate for industrial applications Fats for confectionery coatings and fillings Compound coatings Fat-based centres and fillings Caramels, fondants and jellies as centres and fillings Biscuits and bakery products Chocolate and couvertures: applications in ice cream. Part 2 Product design: Product design and shelf-life issues: oil migration and bloom Product design and shelf-life issues: moisture and ethanol migration Shelf-life prediction and testing Controlling the rheology of chocolate and fillings Using microscopy to understand the properties of confectionary products. Part 3 Processing, packaging and storage: Ingredient preparation: the science of tempering Ingredient preparation: tempering process technology Manufacturing processes: enrobing Manufacturing processes: chocolate panning and inclusions Manufacturing processes: production of chocolate shells Manufacturing processes: deposition of fillings.
Extracted Claims
16 claims extracted from this paper into the knowledge graph
shelf-life prediction involves testing
“Shelf-life prediction and testing”
product design involves shelf-life issues
“Product design and shelf-life issues: oil migration and bloom”
biscuits and bakery products used with chocolate and couvertures
“Biscuits and bakery products Chocolate and couvertures: applications in ice cream”