Flow properties of three industrial formulas of ice cream compound coatings were studied in the steady state regime with the coaxial geometry. Flow curves showed shear‐thinning thixotropic behavior. As for molten chocolate, the Casson–Steiner equation was used to fit the compound coating rheograms in the shear rate range 380–1,000 s −1 . The effects of agitation rate and time applied during coating preparation were studied. A new formula of coating was realized using a mixture design and, as dependent variables, the apparent viscosities at different shear rates. Results showed that the flow properties of molten compound coatings could be reproduced by this statistical method, but subsequent research on the influence of fat content and nature, and on the rheological parameters controlling the solidification of coatings, should be carried out to improve their formulation. PRACTICAL APPLICATIONS Formulation of food materials using the scientific (and not the traditional) method is essential in predicting the quality of the final product and reducing the period and cost of developing. This method is based on the use of statistical experimental design and needs the understanding of the techno‐functional properties of the food materials (such as physicochemical properties and rheological behavior). The aim of this research was to use this scientific method in developing a new coating formula. This work illustrates the importance of the mixture design and the rheological properties of molten compound coatings in their formulation. In practice, we showed that the dependent variables used in the mixture design would be chosen with great attention, with respect to the fat contained in coatings. The fat nature and content has a great influence on the functional properties of the coatings used in ice cream manufacture, which is the subject of a forthcoming paper.

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220°C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

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The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.