It is often said (at least by accountants) that the two most important ingredients in confectionery are air and water. Whilst this may appear a trivial comment, it is worth remembering that both play a key role in determining the texture of many products, so perhaps there is some truth in the comment after all! …
Category Archive: Novel process techniques
May 08
Aerated Confectionery
Aerated Confectionery – Some First Principles Aerating confectionery not only adds interest and novelty in terms of texture and flavour but it also it greatly increases apparent value and of course air is about the cheapest ingredient available. There are many ways of aerating and other articles in the magazine will discuss them in …
Jun 07
Novel heat transfer approach reduces energy consumption
The industry’s approach to heat transfer and energy usage needs o=to be rethought in the context of the current environment