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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
Date: 14 April 2011, 00:41

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Product Description: 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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