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

Geoff Talbot (Edited by)

9781845693909, Elsevier Science

Hardback, published 26 June 2009

468 pages
23.3 x 15.6 x 2.9 cm, 0.86 kg

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 much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part 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 design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries.

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.

Subject Areas: Food & beverage technology [TDCT]