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• RefWorks (Direct export to RefWorks)

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a

Engineering --- Food Science and Technology --- Baking. --- Baked products industry. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Baking industry --- Food industry and trade --- Cooking

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• 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