TECHNOLOGY OF COATED AND FILLED CHOCOLATE, CONFECTIONERY, BAKERY PRODUCTS AND ICE CREAM
Ref:
573861
Para envios internacionais, simule o frete no carrinho de compras.
Sinopse
A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat and sugar-based fillings. Building on this foundation, the book discusses product design issues, such as oil, moisture, and ethanol migration as well as chocolate and filling rheology and shelf-life prediction. It concludes with examinations of ingredient preparation and manufacturing technology for optimum product quality, tempering, enrobing, chocolate panning, production of chocolate shells, and deposition technology.
Mostrar mais
Ficha técnica
Especificações
ISBN | 9781439801369 |
---|---|
Pré venda | Não |
Peso | 429g |
Autor para link | TALBOT G. |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1 |
Tipo item | Livro Importado |
Número de páginas | 384 |
Número da edição | 1ª EDIÇÃO - 2009 |
Código Interno | 573861 |
Código de barras | 9781439801369 |
Acabamento | HARDCOVER |
Autor | TALBOT, G. |
Editora | TAYLOR & FRANCIS |
Sob encomenda | Não |
Mostrar mais