Table of Contents

PART 1 FORMULATION

Chocolate manufacture
S. Beckett, formerly of Nestlé Product Technology Centre, UK

Formulation of chocolate for industrial applications
P. Yates, Barry Callebaut (UK) Ltd, UK

Fats for confectionery coatings and fillings
G. Talbot, The Fat Consultant, UK

Compound coatings
G. Talbot, The Fat Consultant, UK

Fat-based centres and fillings
J. Birkett, AarhusKarlshamn Denmark A/S, Denmark

Caramels, fondants and jellies as centres and fillings
W. Edwards, Bardfield Consultants, UK

Biscuits and bakery products
M. Brown, Burton Foods Ltd, UK

Chocolate and couvertures: applications in ice cream
D. Cebula and A. Hoddle, Unilever R&D, UK

PART 2 PRODUCT DESIGN

Product design and shelf-life issues: oil migration and bloom
G. Ziegler, Penn State University, USA

Product design and shelf-life issues: moisture and ethanol migration
G. Talbot, The Fat Consultant, UK

Shelf-life prediction and testing
P. Subramaniam, Leatherhead Food International, UK

Controlling the rheology of chocolate and fillings
M. Wells, formerly of Cadbury Trebor Bassett, UK

Using microscopy to understand the properties of confectionary products
K. Groves, Leatherhead Food International, UK

PART 3 PROCESSING, PACKAGING AND STORAGE

Ingredient preparation: the science of tempering
K. Smith, Unilever Colworth, UK

Ingredient preparation: tempering process technology
K. Richter, Sollich KG, Germany

Manufacturing processes: enrobing
M. Bean, Baker Perkins Ltd, UK

Manufacturing processes: chocolate panning and inclusions
G. Geschwindner and H. Drouven, Drouven & Fabry GmbH, Germany

Manufacturing processes: production of chocolate shells
J. Meyer, Bühler Bindler GmbH, Germany

Manufacturing processes: deposition of fillings
J. Meyer, Bühler Bindler GmbH, Germany