Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p

A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific in