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Technical Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (repost)
Posted on 2010-04-14
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More Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products 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 improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Parts 1 and 2 focus on the formulation of coatings and fillings and product design issues such as oil migration and shelf-life prediction and testing. Part 3 then reviews the latest manufacturing technology for optimum product quality. Credits to original uploader Free mirror provided - so Follow the rules - No More Mirrors
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| Server | Status |
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| Direct Download Link 1 | Alive |
| Direct Download Link 2 | Alive |
| Download Link (DOWNLOAD) | Alive |
| Download Link (MIRROR 1) | Alive |
| Download Link (Mirror 2) | Alive |
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| Family & Home Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (ReUp) G. Talbot, "Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products" Woodhead Publishing Ltd 2009 | ISBN-10: 1845693906, 1439801363 | 468 Pages | PDF | 10,8 MB Enrobed and filled confectionery and bakery p ... |
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