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Chocolate Bars and Covered Confectionery

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Book cover Chocolate, Cocoa and Confectionery: Science and Technology

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Abstract

The methods of manufacture of bulk chocolate have been described and there are certain well-defined processes for using chocolate to produce a variety of confections. These are summarized in the following.

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References

Manufacturers, Research Establishments

  • Aasted International Bymarken, Denmark—tempering, molding

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  • Baker Perkins, Peterborough, England

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  • Norman Bartleet Ltd., London, England—comfit plans

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  • Bindler GmbH, Bergneustadt, W. Germany—shell plants

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  • Coltman GmbH, Lubeck, W. Germany—hollow figure machines

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  • Freeman Industries Inc., Tuckahoe, N.Y.—zein glazes

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  • Kaul GmbH, Elmshorn, Germany—general glazes

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  • Lloveras S. A., Tarrasa, Spain—vermicelli

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  • Richardson Researches, Hayward, California

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  • Sollich GmbH, Bad Salzuflen, W. Germany—enrobers, coolers, Tempermeter Westal Company (Baker Perkins), Redditch, England—shell equipment

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  • Zinsser and Co., Somerset, N.J.—shellac glazes

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  • Wilton Book Division, Woodridge, Illi. (The Complete Wilton Book of Candy)—Hand covering, etc.

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Equipment

  • Many companies manufacture molding machines, enrobers, coolers, comfit pans, and the like.

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  • Readers are advised to consult the Directory of Equipment and Supplies. Manf. Conf. 1986 (July) and later editions.

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  • Many companies also advertise in the trade journals listed in the Appendix.

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Author information

Authors and Affiliations

  1. Richardson Researches, Inc., Hayward, California, USA

    Bernard W. Minifie Ph.D. (Consultant to the Confectionery Industry)

Authors
  1. Bernard W. Minifie Ph.D.
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© 1989 Van Nostrand Reinhold

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Cite this chapter

Minifie, B.W. (1989). Chocolate Bars and Covered Confectionery. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_7

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  • DOI: https://doi.org/10.1007/978-94-011-7924-9_7

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7926-3

  • Online ISBN: 978-94-011-7924-9

  • eBook Packages: Springer Book Archive

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