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Science and technology of enrobed and filled chocolate, confectionery and bakery products

Edited by G Talbot 
Woodhead Publishing Ltd  June 2009  



hardback  468 pp  ISBN 9781845693909      £160.00
  • 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

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.

Contents

Introduction G Talbot, The Fat Consultant, UK - Introduction - Enrobed and filled products - Scope of the book - Acknowledgements - References

PART 1 FORMULATION

Chocolate manufacture S Beckett, formerly of Nestlé Product Technology Centre, UK - Introduction - Raw materials - Basic recipes - Grinding - Conching - Quality - Future trends - Sources of further information and advice

Formulation of chocolate for industrial applications P Yates, Barry Callebaut (UK) Ltd, UK - Introduction - Legislation - Ingredients - Formulation for industry sectors - Speciality products - Health aspects - Future trends - Sources of further information and advice - References

Fats for confectionery coatings and fillings G Talbot, The Fat Consultant, UK - Introduction - 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 - Future trends - Sources of further information and advice - References

Compound coatings G Talbot, The Fat Consultant, UK - Introduction - 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 - Future trends - Sources of further information and advice - References

Fat-based centres and fillings J Birkett, AarhusKarlshamn Denmark A/S, Denmark - Introduction - Effects of ingredients on quality - Recipes - Manufacturing processes - Stability and shelf-life issues - Future trends - Sources of further information and advice - References

Caramels, fondants and jellies as centres and fillings W Edwards, Bardfield Consultants, UK - Introduction - Stability - Ingredients - Processing - Products - Gelled products - The future - Conclusions - References

Biscuits and bakery products M Brown, Burton Foods Ltd, UK - Introduction - Chocolate formulation - Emulsifiers in chocolate - Moisture barriers for caramel- and jam-containing biscuits - Non hydrogenated coatings - Processing - Quality issues - Fillings for bakery products - Future trends in chocolate enrobing - Sources of further information and advice

Chocolate and couvertures: applications in ice cream D Cebula and A Hoddle, Unilever R&D, UK - Introduction - Features of ice cream and chocolate - Application processes, formats, requirements, defects - Inclusions in ice cream - Future trends - Sources of further information and advice - References

PART 2 PRODUCT DESIGN

Product design and shelf-life issues: oil migration and bloom G Ziegler, Penn State University, USA - Introduction - Mechanisms of oil migration and fat bloom - Detection - Optimizing product quality in relation to oil migration and fat bloom - Future trends - Sources of further information - References

Product design and shelf-life issues: moisture and ethanol migration G Talbot, The Fat Consultant, UK - Introduction - Mechanism of moisture migration - Measurement of permeability - Reducing moisture migration - Alcohol (ethanol) migration - Future trends - Sources of further information and advice - References

Shelf-life prediction and testing P Subramaniam, Leatherhead Food International, UK - Introduction - Shelf-life testing methods - Sensory changes during storage of chocolate confectionery - Shelf-life prediction - Future trends - Sources of further information and advice - Acknowledgements - References

Controlling the rheology of chocolate and fillings M Wells, formerly of Cadbury Trebor Bassett, UK - Introduction - 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 - Sources of further information and advice - References

Using microscopy to understand the properties of confectionary products K Groves, Leatherhead Food International, UK - Introduction - Microscopy techniques and their uses - Relationships between the microstructure of chocolate and coatings and their properties - Future trends - References

PART 3 PROCESSING, PACKAGING AND STORAGE

Ingredient preparation: the science of tempering K Smith, Unilever Colworth, UK - Introduction - Effects of tempering on quality - Polymorphism and phase behaviour of triacylglycerols - Cocoa butter polymorphism - Changes during tempering - Factors affecting tempering - Measurement of temper - Future trends - Sources of further information and advice - References

Ingredient preparation: tempering process technology K Richter, Sollich KG, Germany - Introduction - Characteristics of cocoa butter - Chocolate tempering - Chocolate coating - Chocolate moulding - Aerated chocolate - Future trends - References

Manufacturing processes: enrobing M Bean, Baker Perkins Ltd, UK - Introduction - 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 - Future trends - Sources of further information and advice - Acknowledgements - References

Manufacturing processes: chocolate panning and inclusions G Geschwindner and H Drouven, Drouven & Fabry GmbH, Germany - Introduction - Centres and raw materials - Preparation of the centres: precoating - Panning process - Finishing - Equipment - Future trends - References

Manufacturing processes: production of chocolate shells J Meyer, Bühler Bindler GmbH, Germany - 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 - Future trends - Sources of further information and advice - References

Manufacturing processes: deposition of fillings J Meyer, Bühler Bindler GmbH, Germany - Modern processes for depositing fillings into pre-made shells: One-shot technology - One shot process conditions and product quality - Faults, causes and solutions - Future trends - Sources of further information and advice - References

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