Titlebook: Chocolate, Cocoa and Confectionery: Science and Technology; Bernard W. Minifie Book 1989 Van Nostrand Reinhold 1989 butter.chocolate.cocoa

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FUSE

implore

Confectionery FatsVegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.

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Milk and Milk ProductsMilk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.

充氣球

nautical

Gelatinizing Agents, Gums, Glazes, WaxesNumerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.

敏捷

NutsNuts are an important ingredient in the chocolate and confectionery industry. They are compatible in dark or milk chocolate because of their low moisture content. Their flavor, particularly if they are roasted, also combines well with chocolate and reduces sweetness.

amorphous

commensurate

Metastasis