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Chocolate Cocoa And Confectionery

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Chocolate Cocoa And Confectionery Science And Technology

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Author : Bernard W. Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 1989-08-31

Chocolate Cocoa And Confectionery Science And Technology written by Bernard W. Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-08-31 with Business & Economics categories.

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Chocolate Cocoa And Confectionery

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Author : Bernard W. Minifie
language : en
Publisher: Churchill Livingstone
Release Date : 1970

Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by Churchill Livingstone this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking categories.

Chocolate Cocoa And Confectionery

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Author : Bernard W Minifie
language : en
Publisher:
Release Date : 1989

Chocolate Cocoa And Confectionery written by Bernard W Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with categories.

Chocolate Cocoa And Confectionery

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Author : Bernard Minifie
language : en
Publisher:
Release Date : 1988-12-15

Chocolate Cocoa And Confectionery written by Bernard Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-12-15 with categories.

Chocolate Cocoa And Confectionery

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Author : Bernard W. Minifie
language : en
Publisher: Springer
Release Date : 2014-11-28

Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-28 with Technology & Engineering categories.

Sugar Confectionery And Chocolate Manufacture

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Author : R. Lees
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Sugar Confectionery And Chocolate Manufacture written by R. Lees and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products

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Author : Geoff Talbot
language : en
Publisher: Elsevier
Release Date : 2009-06-26

Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products written by Geoff Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-26 with Technology & Engineering categories.

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 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. Part three then 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.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - 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

Chocolate Cocoa And Confectionery

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Author : Bernard W. Minifie
language : en
Publisher:
Release Date : 1980

Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with categories.

Beckett S Industrial Chocolate Manufacture And Use

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Author : Steve T. Beckett
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08

Beckett S Industrial Chocolate Manufacture And Use written by Steve T. Beckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-08 with Technology & Engineering categories.

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Confectionery Science And Technology

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Author : Richard W. Hartel
language : en
Publisher: Springer
Release Date : 2017-10-09

Confectionery Science And Technology written by Richard W. Hartel and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Chocolate Cocoa And Confectionery

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