Abstract
Multi-component confectionery products with a chocolate coating are not new, the first ones having been developed during the early part of the 20th century. Their complexity has, however, increased tremendously during the past hundred years or so. One of the reasons for this has been the continual consumer demand for new taste and textural sensations. This means that, despite the well-established nature of this sector of the food industry and also despite the fact that many of the leading products were developed over 70 years ago, it is still a sector that is growing. This book is divided into three parts. Part I covers the main component parts of these multi-component products – chocolate, compound coatings, fat-based fillings, caramels, fondants, biscuits, bakery products and ice cream. Part II then goes on to discuss some of the product design issues related to enrobed and filled confectionery including fat and moisture migration, fat bloom, as well as the shelf-life, rheology and microstructure of chocolate. Part III deals with the processing and production of these products – tempering, enrobing, moulding, panning and cooling.
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