| Author | : Diane Dormant |
| Publisher | : Lulu.com |
| Total Pages | : 273 |
| Release | : 2011-07-03 |
| Genre | : Business & Economics |
| ISBN | : 1257867555 |
A how-to-guide to get others in your organization to accept new technologies, processes, regulations, management, etc.
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
| Author | : Geoff Talbot |
| Publisher | : Elsevier |
| Total Pages | : 468 |
| Release | : 2009-06-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1845696433 |
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
The Economics of Chocolate
| Author | : Mara P. Squicciarini |
| Publisher | : Oxford University Press |
| Total Pages | : 465 |
| Release | : 2016-01-21 |
| Genre | : Social Science |
| ISBN | : 0191039918 |
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate -- from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.
The Influence of Heredity and of Environment in Determining the Coat Colors in Mice
| Author | : Thomas Hunt Morgan |
| Publisher | : |
| Total Pages | : 31 |
| Release | : 1911 |
| Genre | : Acclimatization |
| ISBN | : |
Annals of the New York Academy of Sciences
| Author | : Thomas Lincoln Casey |
| Publisher | : |
| Total Pages | : 326 |
| Release | : 1912 |
| Genre | : Science |
| ISBN | : |
Records of meetings 1808-1916 in v. 11-27.
