The Resource Development of soft textured confectionery product : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Christeen De Silva

Development of soft textured confectionery product : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Christeen De Silva

Label
Development of soft textured confectionery product : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Title
Development of soft textured confectionery product
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University
Statement of responsibility
Christeen De Silva
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project was to develop a formulation for a toffee confection with a texture similar to the 'fruit burst' toffee product marketed by the Cadbury Pascall Company. This project was successful in getting soft, chewy texture similar to targeted commercial product. A two stage process making a fondant and toffee with texture controlled by cooking temperatures--Executive summary
Cataloging source
UW1
http://library.link/vocab/creatorName
De Silva, Christeen
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Confectionery
  • Toffee
Label
Development of soft textured confectionery product : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Christeen De Silva
Instantiates
Production
Note
At head of cover: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Project aim, objectives and constraints -- Literature review -- Bench top scale experimental trial 1 -- Bench top scale experimental trial 2 -- Large scale experimental trials -- Sensory evaluation -- Overall discussion -- Recommendations and conclusion
Dimensions
30 cm
Extent
79 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Development of soft textured confectionery product : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology of Massey University, Christeen De Silva
Production
Note
At head of cover: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Project aim, objectives and constraints -- Literature review -- Bench top scale experimental trial 1 -- Bench top scale experimental trial 2 -- Large scale experimental trials -- Sensory evaluation -- Overall discussion -- Recommendations and conclusion
Dimensions
30 cm
Extent
79 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

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      -40.385340 175.617349
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