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Author : Anonim
Publisher : Unknown
Page : 1206 pages
File Size : 41,6 Mb
Release : 2007
Category : Confectionery
ISBN : CORNELL:31924101509572
Author : Anonim
Publisher : Unknown
Page : 1638 pages
File Size : 48,9 Mb
Release : 2005
Category : Confectioners
ISBN : CORNELL:31924101506982
Author : Anonim
Publisher : Unknown
Page : 1656 pages
File Size : 49,9 Mb
Release : 2006
Category : Confectioners
ISBN : CORNELL:31924101501280
Author : Anonim
Publisher : Unknown
Page : 1678 pages
File Size : 45,6 Mb
Release : 2000
Category : Confectionery
ISBN : CORNELL:31924089608784
Author : Anonim
Publisher : Unknown
Page : 440 pages
File Size : 49,7 Mb
Release : 2001
Category : Confectionery
ISBN : NYPL:33433059765150
Author : Nirmal Sinha
Publisher : John Wiley & Sons
Page : 850 pages
File Size : 42,6 Mb
Release : 2007-04-23
Category : Technology & Engineering
ISBN : 9780470113547
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 48,5 Mb
Release : 2006
Category : Food
ISBN : 9780849398490
Author : R. Lees
Publisher : Springer Science & Business Media
Page : 401 pages
File Size : 53,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468414950
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.
Author : Steve T. Beckett,Mark S. Fowler,Gregory R. Ziegler
Publisher : John Wiley & Sons
Page : 800 pages
File Size : 42,6 Mb
Release : 2017-02-15
Category : Technology & Engineering
ISBN : 9781118923580
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.
Author : Anonim
Publisher : Unknown
Page : 56 pages
File Size : 55,7 Mb
Release : 1943
Category : Confectionery
ISBN : UIUC:30112104062457
Author : Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
Page : 544 pages
File Size : 45,6 Mb
Release : 2012-10-16
Category : Cooking
ISBN : 9781118764879
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author : United States. Foreign and Domestic Commerce Bureau,United States. Office of Domestic Commerce
Publisher : Unknown
Page : 10 pages
File Size : 42,9 Mb
Release : 1950
Category : Confectionery
ISBN : MINN:31951D033008402
Author : Edward C. Leonard,Edward George Perkins,Arno Cahn
Publisher : The American Oil Chemists Society
Page : 180 pages
File Size : 48,7 Mb
Release : 1999
Category : Cooking
ISBN : 0935315993
This book covers a wide range of food and oleochemical applications of palm and coconut oils. The presentations were part of the World Conference on Palm and Coconut Oils for the 21st Century held in Bali and reflect the changes in the oleochemical industry during the past decade.
Author : Bernard Minifie
Publisher : Springer Science & Business Media
Page : 899 pages
File Size : 43,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401179249
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.
Author : Geoff Talbot
Publisher : Elsevier
Page : 468 pages
File Size : 45,7 Mb
Release : 2009-06-26
Category : Technology & Engineering
ISBN : 9781845696436
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