CONFECTIONARY PRODUCT TECHNOLOGY
Learning outcomes of the course unit
To prepare the students with good technical knowledge in the bakery field, just to be easily inserted in the work’s world
Formally not request, but it is press a knowledge of English language, basic of statistic and the principal software for personal computer.
Course contents summary
- Sugar industry - cane and beet sugar, products derived from starch, other bulk and intensive sweeteners
- Colourant from synthesis and extraction from natural substances
- Fat processing tecnology, particularly cocoa substitutes
- Coffee, tea and other drink
- Nuts and other ingredients
- Thickeners and stabilisers
- Other additives
- Cocoa - cultivation and fermentation
- Chocolate I – production process (roasting, refining, conching, tempering)
- Chocolate II – moulding and enrobing
- Confectionery I - hard and filled candy, caramel and toffee
- Confectionery II – fondant, gum, jelliesm pastilles, tablets, chewing gum
- Nougat - different technologies
- Ice Cream - production process: mixes, pasteurisation, homogenisation, freezing, hardening
- Candied fruits - production process of whole fruit (ex. marrons glacès) and citrus peels
- Technical aspect of legislation
G. Hofmann, the Chemistry and Technology of Edible Oils and Fat and Their High Fat Products, Academic Press, London 1989
A. Karkeskind and J. P. Wolff, Oils and Fat Manual, Paris 1996
E.B. Jackson – Sugar confectionery manufacture, London 1995
E.B. Jackson – Sugar confectionery recipes and methods, London 2002
B.W. Minifie – Chocolate, cocoa and confectionery, London 1998
W.P. Edwards – The science of sugar confectionery, London 1999
R.Andreotti e G.Mataloni, La preparazione industriale dei canditi, Parma 1991
R.T. Marshall e W.S. Arbuckle – Ice cream, New York 1996
J.H.Hooper, Confectionery Packaging Equipment, Chapman & Hall Food Sc. Book, London, 2002
Lectures with all slides in a CD, given at every student, to learn at home. The student can ask anytime question by e-mail.
The course will be completed with visits at some production plants.
The final evaluation will be through a Power Point presentation of an industrial production of bakery product with an oral final exam.