Abstract | Keywords | Export | Availability | Bookmark

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

Chocolate. --- Confectionery. --- Baked products. --- Chocolate processing. --- Chocolate candy. --- Candy, Chocolate --- Chocolates --- Candy --- Chocolate --- Baked goods --- Bakery products --- Morning goods --- Food --- Confectionary --- Confections --- Sweets --- Cooking --- Desserts --- Cocoa products --- Cooking (Chocolate) --- Processing --- Engineering --- Food Science and Technology