Industrial Chocolate Manuf & USe
1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non-conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.
1100621805
Industrial Chocolate Manuf & USe
1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non-conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.
175.0
In Stock
5
1
Industrial Chocolate Manuf & USe
408
Industrial Chocolate Manuf & USe
408Hardcover(2nd ed.)
$175.00
175.0
In Stock
Product Details
| ISBN-13: | 9780751400120 |
|---|---|
| Publisher: | Wolters Kluwer Law & Business |
| Publication date: | 08/15/1999 |
| Edition description: | 2nd ed. |
| Pages: | 408 |
| Product dimensions: | 6.14(w) x 9.21(h) x 0.94(d) |
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