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Science and technology of enrobed and filled chocolate, confectionery and bakery products
1 online resource (453 pages) : illustrations
Annotation 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.
Cover; Science and technologyof enrobed and filledchocolate, confectioneryand bakery products; Copyright; Contents; Contributor contact details; 1 Introduction; 1.1 Introduction; 1.2 Enrobed and filled products; 1.3 Scope of the book; 1.4 Acknowledgements; 1.5 References; Part I Formulation; 2 Chocolate manufacture; 2.1 Introduction; 2.2 Raw materials; 2.3 Basic recipes; 2.4 Grinding; 2.5 Conching; 2.6 Quality; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; 3 Formulation of chocolate for industrial applications; 3.1 Introduction; 3.2 Legislation.
3.3 Ingredients3.4 Formulations for industry sectors; 3.5 Speciality products; 3.6 Health aspects; 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References; 4 Fats for confectionery coatings and fillings; 4.1 Introduction; 4.2 Crystal structure and polymorphism of fats; 4.3 Range of coating and filling fats; 4.4 Effects of fat on quality and processing; 4.5 Selecting the correct fat for application type; 4.6 Trans fats; 4.7 Future trends; 4.8 Sources of further information and advice; 4.9 References; 5 Compound coatings; 5.1 Introduction.
5.2 Cocoa butter alternatives in compound coatings5.3 Recipes; 5.4 Flavourings and colourings; 5.5 Effects of formulation on sensory and functional properties; 5.6 Effect of fat choice on manufacturing process; 5.7 Future trends; 5.8 Sources of further information and advice; 5.9 References; 6 Fat-based centres and fillings; 6.1 Introduction; 6.2 Effects of ingredients on quality; 6.3 Recipes; 6.4 Manufacturing processes; 6.5 Stability and shelf-life issues; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References.
7 Caramels, fondants and jellies as centres and fillings7.1 Introduction; 7.2 Stability; 7.3 Ingredients; 7.4 Processing; 7.5 Products; 7.6 Gelled products; 7.7 The future; 7.8 Conclusions; 7.9 References; 8 Biscuits and bakery products; 8.1 Introduction; 8.2 Chocolate formulation; 8.3 Emulsifiers in chocolate; 8.4 Moisture barriers for carameland jam-containing biscuits; 8.5 Non-hydrogenated coatings; 8.6 Processing; 8.7 Quality issues; 8.8 Fillings for bakery products; 8.9 Future trends in chocolate enrobing; 8.10 Sources of further information and advice.
9 Chocolate and couvertures: applications in ice cream9.1 Introduction; 9.2 Features of ice cream and chocolate; 9.3 Application processes, formats, requirements, defects; 9.4 Inclusions in ice cream; 9.5 Future trends; 9.6 Sources of further information and advice; 9.7 References; Part II Product design; 10 Product design and shelf-life issues: oil migration and fat bloom; 10.1 Introduction; 10.2 Mechanisms of oil migration and fat bloom; 10.3 Detection; 10.4 Optimizing product quality in relation to oil migration and fat bloom; 10.5 Future trends; 10.6 Sources of further information.
Includes bibliographical references and index.
Woodhead Publishing in food science, technology, and nutrition