Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products also titled Technology of Coated and Filled Chocolate, Confectionery and Bakery Products covers the quality issues affecting enrobed and filled products and strategies to enhance product quality.
Features:
- provides a comprehensive review of quality issues affecting enrobed and filled products
- reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings
- focuses on product design issues such as oil, moisture and chocolate filling rheology
- discusses optimum product quality, reviewing the latest ingredianet preparation and manufacturing technology
- an essential reference for professionals in the chocolate, confectionery and bakery industries
Part One addresses the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings.
Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of
Part Two. Shelf-life prediction and testing are also discussed in this sectiion.
Part Three covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.
Contents
Part 1: Formulation
Chocolate manufacture
- Raw materials
- Basic recipes
- Grinding
- Conching
- Quality
Formulation of chocolate for industrial applications
- Legislation
- Ingredients
- Formulation for industry sectors
- Speciality products
- Health aspects
Fats for confectionery coatings and fillings
- Crystal structure and polymorphism of fats
- Range of coating and filling fats
- Effects of fat on quality and processing
- Selecting the correct fat for application type
- Trans fats
Compound coatings
- Cocoa butter alternatives in compound coatings
Recipes
Flavourings and colourings
Effects of formulation on sensory and functional properties
Effect of fat choice on manufacturing process
Fat-based centres and fillings
- Effects of ingredients on quality
- Recipes
- Manufacturing processes
- Stability and shelf-life issues
Caramels, fondants and jellies as centres and fillings
- Stability
- Ingredients
- Processing
- Products
- Gelled products
Biscuits and bakery products
- Chocolate formulation
- Emulsifiers in chocolate
- Moisture barriers for caramel- and jam-containing biscuits
- Non hydrogenated coatings
- Processing
- Quality issues
- Fillings for bakery products
Chocolate and couvertures: applications in ice cream
- Features of ice cream and chocolate
- Application processes, formats, requirements, defects
- Inclusions in ice cream
Part 2: Product Design
Product design and shelf-life issues: oil migration and bloo
- Mechanisms of oil migration and fat bloom
- Detection
- Optimizing product quality in relation to oil migration and fat bloom
Product design and shelf-life issues: moisture and ethanol migration
- Mechanism of moisture migration
- Measurement of permeability
- Reducing moisture migration
- Alcohol (ethanol) migration
Shelf-life prediction and testing
- Shelf-life testing methods
- Sensory changes during storage of chocolate confectionery
- Shelf-life prediction
Controlling the rheology of chocolate and fillings
- Defining rheological terms
- How to measure the rheology of chocolate and fillings
- Typical chocolate flow curves
- Factors affecting chocolate rheology
- The rheology of fillings
- Issues with shell moulding
- Issues with enrobing
- Issues with one-shot depositing
- Dealing with viscoelasticity
Using microscopy to understand the properties of confectionary products
- Microscopy techniques and their uses
- Relationships between the microstructure of chocolate and coatings and their properties
Part 3: Processing, Packaging and Storage
Ingredient preparation: the science of tempering
- Effects of tempering on quality
- Polymorphism and phase behaviour of triacylglycerols
- Cocoa butter polymorphism
- Changes during tempering
- Factors affecting tempering
- Measurement of temper
Ingredient preparation: tempering process technology
- Characteristics of cocoa butter
- Chocolate tempering
- Chocolate coating
- Chocolate moulding
- Aerated chocolate
Manufacturing processes: enrobing
- Types of enrobing machines
- Centre preparation and presentation to the enrober
- Chocolate application case study
- Chocolate handling systems within the enrober
- Environmental and hygiene issues
- Ancillary equipment
- Typical operating parameters
- Faults and remedies
Manufacturing processes: chocolate panning and inclusions
- Centres and raw materials
- Preparation of the centres: precoating
- Panning process
- Finishing
- Equipment
Manufacturing processes: production of chocolate shells
- Fundamentals of chocolate shell production methods
- Cold stamping technology
- Depositing, vibrating, cooling and demoulding
- Discussion of process conditions and product quality
- Faults, causes and solutions
Manufacturing processes: deposition of fillings
- Modern processes for depositing fillings into pre-made shells: One-shot technology
- One shot process conditions and product quality
- Faults, causes and solutions
Index
Also by Geoff Talbot:
Application of Fats in Confectionery
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