Tuesday, May 11, 2010

Components of Chocolate Confectionary

Components of Chocolate Confectionary
There is almost no limit to the range of ingredients that a confectioner will consider when designing a new product. But the most common pallet of components used in combination with chocolate for the manufacture of confectionary products is broadly as follows:
  • Cookies and wafers
  • Cereals
  • Nuts
  • Fruits
  • Caramels/fudges
  • Fondants
  • Nougatine
It is obvious that combinations of some or all of these components can yield a colossal number of products most of which could fit a snack definition.

What is not so obvious is how to combine them in a way that will lead to a successful multimillion-dollar brand.

One factor that does appear to be important is complexity of eat, reflected in a succession of changing taste and texture as the product is chewed.

But such complexity is not necessary achieved by complicated recipe nor by an intricate manufacturing processes.
Components of Chocolate Confectionary

at
Labels: ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Science Avenue
    Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid in the realm of food technology. Its applications span a variety of culinary are...
  • Food Technology and Processing
    Carbonation is a critical sensory element in beverages, enhancing their overall appeal by elevating aroma and creating a distinctive mouthfeel often descri...
  • Food Science and Human Nutrition
    Calcium is an essential mineral in the human body, found in two primary forms: bound calcium in bone tissue and free, ionized calcium in the blood and soft...
  • Shortnotes of History
    The history of hybrid vehicles spans more than a century, showcasing humanity's ingenuity in combining multiple power sources for efficient transportation....