Infodoc : Sciences, Techniques et Culture

1 Introduction
1.1 Introduction
1.2 Enrobed and filled products
1.3 Scope of the book
1.4 Acknowledgements
1.5 References
Part I Formulation
2 Chocolate manufacture
2.1 Introduction
2.2 Raw materials
2.3 Basic recipes
2.4 Grinding
2.5 Conchin
2.6 Quality
2.7 Future trends
2.8 Sources of further information and advice
2.9 References
3 Formulation of chocolate for industrial[...]

1 Introduction
1.1 Introduction
1.2 Enrobed and filled products
1.3 Scope of the book
1.4 Acknowledgements
1.5 References
Part I Formulation
2 Chocolate manufacture
2.1 Introduction
2.2 Raw materials
2.3 Basic recipes
2.4 Grinding
2.5 Conchin
2.6 Quality
2.7 Future trends
2.8 Sources of further information and advice
2.9 References
3 Formulation of chocolate for industrial applications
3.1 Introduction
3.2 Legislation
3.3 Ingredients
3.4 Formulations for industry sectors
3.5 Speciality products
3.6 Health aspects
3.7 Future trends
3.8 Sources of further information and advice
3.9 References
4 Fats for confectionery coatings and fiIlings
4.1 Introduction
4.2 Crystal structure and polymorphism of fats
4.3 Range of coating and filling fats
4.4 Effects of fat on quality and processing
4.5 Selecting the correct fat for application type
4.6 Trans fats
4.7 Future trends
4.8 Sources of further information and advice
4.9 References
5 Compound coatings
5.1 Introduction
5.2 Coco a butter alternatives in compound coatings
5.3 Recipes
5.4 Flavourings and colourings
5.5 Effects of formulation on sensory and functional properties
5.6 Effect of fat choice on manufacturing process
5.7 Future trends
5.8 Sources of further information and advice
5.9 References
6 Fat-based centres and fiIlings
6.1 Introduction
6.2 Effects of ingredients on quality
6.3 Recipes
6.4 Manufacturing processes
6.5 Stability and shelf-life issues
6.6 Future trends
6.7 Sources of further information and advice
6.8 References
7 Caramels, fondants and jeIlies as centres and fiIlings
7.1 Introduction
7.2 Stability
7.3 Ingredients
7.4 Processing
7.5 Products
7.6 Gelled products
7.7 The future
7.8 Conclusions
7.9 References
8 Biscuits and bakery products
8.1 Introduction
8.2 Chocolate formulation
8.3 Emulsifiers in chocolate
8.4 Moisture barriers for caramel- and jam-containing biscuits
8.5 Non-hydrogenated coatings
8.6 Processing
8.7 Quality issues
8.8 Fillings for bakery products
8.9 Future trends in chocolate enrobing
8.10 Sources of further information and advice
9 Chocolate and couvertures: applications in ice cream
9.1 Introduction
9.2 Features of ice cream and chocolate
9.3 Application processes, formats, requirements, defects
9.4 Inclusions in ice cream
9.5 Future trends
9.6 Sources of further information and advice
9.7 References
Part II Product design
10 Product design and shelf-life issues: oil migration and fat bloom
10.1 Introduction
10.2 Mechanisms of oil migration and fat bloom
10.3 Detection
10.4 Optimizing product quality in relation to oil migration and fat bloom
10.5 Future trends
10.6 Sources of further information
10.7 References
11 Product design and shelf-life issues: moisture and ethanol migration
11.1 Introduction
11.2 Mechanism of moisture migration
11.3 Measurement of permeability
11.4 Reducing moisture migration
11.5 Alcohol (ethanol) migration
11.6 Future trends
11.7 Sources of further information and advice
11.8 References
12 Shelf-life prediction and testing
12.1 Introduction
12.2 Shelf-life testing methods
12.3 Sensory changes during storage of chocolate confectionery
12.4 Shelf-life prediction
12.5 Future trends
12.6 Sources of further information and advice
12.7 Acknowledgements
12.8 References
13 ControIling the rheology of chocolate and fiIlings
13.1 Introduction
13.2 Defining rheological terms
13.3 How to measure the rheology of chocolate and fillings
13.4 Typical chocolate flow curves
13.5 Factors affecting chocolate rheology
13.6 The rheology of fillings
13.7 Issues with shell moulding
13.8 Issues with enrobing
13.9 Issues with one-shot depositing
13.10 Dealing with viscoelasticity
13.11 Sources of further information and advice
13.12 References
14 Using microscopy to understand the properties of confectionery products
14.1 Introduction
14.2 Microscopy techniques and their uses
14.3 Relationships between the microstructure of chocolate and coatings and their properties
14.4 Future trends
14.5 Acknowledgement
14.6 References
Part III Processing, packaging and storage
15 Ingredient preparation: the science of tempering
15.1 Introduction
15.2 Effects of tempering on quality
15.3 Polymorphism and phase behaviour of triacylglycerols
15.4 Cocoa butter polymorphism
15.5 Changes during tempering
15.6 Factors affecting tempering
15.7 Measurement of temper
15.8 Future trends
15.9 Sources of further information and advice
15.10 References
16 Tempering process technology
16.1 Introduction
16.2 Characteristics of cocoa butter
16.3 Chocolate tempering
16.4 Chocolate coating
16.5 Chocolate moulding
16.6 Aerated chocolate
16.7 Future trends
16.8 References
17 Manufacturing processes: enrobing
17.1 Introduction
17.2 Types of enrobing machines
17.3 Centre preparation and presentation to the enrober
17.4 Chocolate application case study
17.5 Chocolate handling systems within the enrober
17.6 Environmental and hygiene issues
17.7 Ancillary equipment
17.8 Typical operating parameters
17.9 Faults and remedies
17.10 Future trends
17.11 Sources of further information and advice
17.12 Acknowledgements
18 Manufacturing processes: chocolate panning and inclusions
18.1 Introduction
18.2 Centres and raw materials
18.3 Preparation of the centres: precoating
18.4 Panning process
18.5 Finishing
18.6 Equipment
18.7 Future trends
18.8 Sources of further information and advice
19 Manufacturing processes: production of chocolate shells
19.1 Fundamentals of chocolate shell production methods
19.2 Cold stamping technology
19.3 Depositing, vibrating, cooling and demoulding
19.4 Process conditions and product quality
19.5 Faults, causes and solutions
19.6 Future trends
19.7 Sources of further information and advice
19.8 References
20 Manufacturing processes: deposition of fiIlings
20.1 Modern processes for depositing fillings into premade shells: One-Shot technology
20.2 One-Shot process conditions and product quality
20.3 Faults, causes and solutions
20.4 Future trends
20.5 Sources of further information and advice
20.6 References
Index