Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Woodhead Publishing Ltd | 2009 | ISBN: 1845693906, 1439801363 | 468 pages | PDF | 10,8 MB
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 improved.
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