19. Dairy Ingredients in Chocolate and Confectionery Products

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Jorge Bouzas PhD and
  2. Steven Hess PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch19

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Bouzas, J. and Hess, S. (2011) Dairy Ingredients in Chocolate and Confectionery Products, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch19

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. The Hershey Company, Technical Center, 1025 Reese Avenue, PO Box 805, Hershey, Pennsylvania 17033, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • dairy ingredients - in chocolate and confectionery products;
  • confectionery, collective term applied - to edible products, compounded of sugar;
  • milk chocolate processing - first step in chocolate manufacture, mixing of cocoa butter, chocolate liquor, milk and sugar;
  • polyglycerol polyricinoleate (PGPR) - used in chocolate products;
  • flow diagram, for manufacture of milk chocolate crumb;
  • flow diagram of milk-powder-based chocolate manufacture;
  • chocolate-flavored compound coatings - alternative to standard-of-identity chocolate, substitution of vegetable fats for cocoa butter;
  • dairy ingredients - in compound coating formulations;
  • caramel, versatile and widely used confectionery product - caramel, a finished product;
  • milk and dairy ingredients - role in confectionery industry

Summary

This chapter contains sections titled:

  • Chocolate Confectionery

  • Compound Coatings

  • Sugar Confectionery

  • Conclusion

  • References