Confectionery supplement

Posted: 13 December 2016 | | 1 comment

In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview…

Confectionery in depth focus
  • Proof and quantification of filling oils in chocolates from enrobers
    Isabell Rothkopf, Wolfgang Danzl, Gottfried Ziegleder, Fraunhofer Institute for Process Engineering and Packaging IVV
  • Big Bear – heritage sweet-making specialist
    Ross Stanley, Head of Trade Marketing at Big Bear Confectionery
  • FOOD FOR THOUGHT: 3D printed sweets
    Caitlin Richards, Media Magician, Katjes Magic Candy Factory
  • An overview of the crystallinity of cocoa butter
    Charlotte Levy, Research Student, University of Plymouth
  • Cocoa cultivation and manufacture of chocolates – a long tradition in Brazil
    Ivan Blumenschein, Product Manager, Nugali Chocolates
  • ProSweets Cologne 2017
    Show Preview

This Confectionery supplement is restricted - login or subscribe free to access

Front PageThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


One response to “Confectionery supplement”

  1. Very interesting subject, thanks for posting.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.