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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

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The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through

Food -- Fat content. --- Lipids in human nutrition. --- Saturated fatty acids in human nutrition. --- Saturated fatty acids in human nutrition --- Lipids in human nutrition --- Food --- Lipids --- Food and Beverages --- Fats --- Food Industry --- Industry --- Technology, Industry, and Agriculture --- Dietary Fats --- Fatty Acids --- Food Technology --- Human Anatomy & Physiology --- Health & Biological Sciences --- Animal Biochemistry --- Fat content --- 547.915 --- 641/642 --- 641/642 Food. Cooking. Dishes. Meals --- Food. Cooking. Dishes. Meals --- 547.915 Fats. Oils. Lipids --- Fats. Oils. Lipids --- Food Sciences --- Technology, Food --- Food Science --- Science, Food --- Sciences, Food --- Nutritional Sciences --- Foods --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Aliphatic Acids --- Aliphatic Acid --- Esterified Fatty Acid --- Fatty Acid --- Fatty Acids, Esterified --- Fatty Acids, Saturated --- Saturated Fatty Acid --- Acid, Aliphatic --- Acid, Esterified Fatty --- Acid, Saturated Fatty --- Esterified Fatty Acids --- Fatty Acid, Esterified --- Fatty Acid, Saturated --- Saturated Fatty Acids --- Fats, Dietary --- Dietary Fat --- Fat, Dietary --- Tertiary Sector --- Industries --- Sector, Tertiary --- Sectors, Tertiary --- Tertiary Sectors --- Commerce --- Ethics, Business --- Food Industries --- Industries, Food --- Industry, Food --- Food And Beverage --- And Beverage, Food --- And Beverages, Food --- Beverage, Food And --- Beverages and Food --- Beverages, Food And --- Lipid --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Agrotechnology and Food Sciences. Food Sciences --- Food Product Design. --- Engineering --- Food Science and Technology