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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Language: en
Pages: 468
Authors: Geoff Talbot
Categories: Technology & Engineering
Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier

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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Language: en
Pages: 0
Authors: Geoff Talbot
Categories: Technology & Engineering
Type: BOOK - Published: 2009-06-26 - Publisher: Woodhead Publishing

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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
Confectionery Science and Technology
Language: en
Pages: 542
Authors: Richard W. Hartel
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-09 - Publisher: Springer

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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Manley's Technology of Biscuits, Crackers and Cookies
Language: en
Pages: 630
Authors: Duncan Manley
Categories: Technology & Engineering
Type: BOOK - Published: 2011-09-28 - Publisher: Elsevier

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Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, qua
Fats in Food Technology
Language: en
Pages: 355
Authors: Kanes K. Rajah
Categories: Technology & Engineering
Type: BOOK - Published: 2014-02-07 - Publisher: John Wiley & Sons

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Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, cent