By Geoff Talbot
Enrobed and crammed confectionery and bakery items, reminiscent of praline-style candies, confectionery bars and chocolate-coated biscuits and ice-creams, are well liked by shoppers. The coating and filling can negatively impact product caliber and shelf-life, yet with the right kind product layout and production expertise, the features of the end-product could be a lot superior. This e-book presents a finished assessment of caliber concerns affecting enrobed and crammed items and techniques to augment product caliber. half one studies the formula of coatings and fillings, with chapters on key themes corresponding to chocolate manufacture, confectionery fat, compound coatings and fats and sugar-based fillings. Product layout matters, reminiscent of oil, moisture and ethanol migration and chocolate and filling rheology are the point of interest of half . Shelf-life prediction and trying out also are mentioned. half 3 then covers the newest component coaching and production expertise for maximum product caliber. Chapters research tempering, enrobing, chocolate panning, creation of chocolate shells and deposition know-how. With its skilled workforce of authors, technological know-how and expertise of enrobed and stuffed chocolate, confectionery and bakery items is a necessary buy for execs within the chocolate, confectionery and bakery industries.
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Extra info for Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Training in these areas is provided by, amongst others, The German Confectionery School (ZDS), Solingen, Germany, Leatherhead Food International, Leatherhead, UK, William Angliss Institute, Melbourne, Australia and PMCA, Bethlehem, PA 18017 in the USA. -M. T. (2000), ‘International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity’, Journal of Texture Studies, 31, 541–76. T. T. ), Wiley-Blackwell, UK. T. (2008), The Science of Chocolate, 2nd edition, RSC, UK.
According to Aztec legend, their feathered god Quetzalcoatl, first gave us the cocoa tree, Theobroma cacao, meaning ‘food of the gods’. In the 16th century, cocoa was brought to Europe by the Spanish explorers, where this luxury product was consumed as a drink by those who could afford it, the Royal courts and privileged classes. In the 19th century, new machines and processes were invented, such as the cocoa press, which allowed separation of cocoa butter, the conche, for flavour development, and the refiner mill, to achieve much lower particle size.
Liquefying is largely a process to coat these surfaces as well as to break up agglomerates of solid particles that may be formed during previous grinding processing. With the separate grinding procedures very little fat is present, whereas with the roll refiners a significant amount of the surface is already coated and the majority of fat is already in the mixture. The conching time and procedure therefore need to be adjusted according to the feed material. Traditionally there are three phases during conching: 1) dry phase 2) pasty phase 3) liquid phase.