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Industrial Chocolate Manufacture and Use / Edition 3
     

Industrial Chocolate Manufacture and Use / Edition 3

by Steve T. Beckett
 

ISBN-10: 0632054336

ISBN-13: 9780632054336

Pub. Date: 01/01/1999

Publisher: Wiley

This book has become firmly established as the industry "Bible" for all those involved with the business of making and using chocolate. From ingredient, equipment and packaging suppliers to manufacturers themselves, it is an essential desk-reference for all technical and scientific questions.

The entire book has been completely re-worked to reflect modern

Overview

This book has become firmly established as the industry "Bible" for all those involved with the business of making and using chocolate. From ingredient, equipment and packaging suppliers to manufacturers themselves, it is an essential desk-reference for all technical and scientific questions.

The entire book has been completely re-worked to reflect modern practice. New chapters have been added on chocolate panning, legislation and rework. The chapters on cocoa production, milk component cleaning, roasting and winnowing, particle size reduction, conching and non-conventional machines and processes have all been fully re-written. All the other chapters have been updated so there is improved coverage of marketing and packaging, microbiology, quality control and environmental issues. The principles of chocolate manufacture are covered from the growing of cocoa beans to the packaging and marketing of the end product. Tables of important physical constants such as specific heat and density are included.

Product Details

ISBN-13:
9780632054336
Publisher:
Wiley
Publication date:
01/01/1999
Edition description:
REV
Pages:
488
Product dimensions:
7.35(w) x 10.38(h) x 1.36(d)

Table of Contents

Traditional chocolate making; Cocoa beans: from tree to factory; Sugar and bulk sweeteners; Ingredients from milk; Cleaning, roasting and winnowing; Cocoa mass, cocoa butter, and cocoa powder; Particle size reduction; The chemistry of flavour development in chocolate; Conching; Chocolate flow properties; Bulk chocolate handling; Chocolate temper; Tempering; Enrobers, moulding equipment and coolers; Chocolate panning; Chocolate rework; Vegetable fats; Recipes; Instrumentation; Microbiology and risk assessment of cocoa ingredients and chocolate; Packaging; Non-conventional machines and processes; Legislative aspects of chocolate manufacture; Chocolate marketing and other aspects of the confectionery industry worldwide; Future trends; Glossary; Useful conversion factors; Useful physical constants; Index

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