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Industrial Chocolate Manufacture and Use

Overview

'There are suprising few books on the subject of chocolate manufacture, and this volume will undoubtedly continue to lead the field'—Trends in Food Science and Technology.

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Paperback (Softcover reprint of the original 1st ed. 1994)
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Overview

'There are suprising few books on the subject of chocolate manufacture, and this volume will undoubtedly continue to lead the field'—Trends in Food Science and Technology.

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Product Details

  • ISBN-13: 9781461358794
  • Publisher: Springer US
  • Publication date: 4/30/2013
  • Edition description: Softcover reprint of the original 1st ed. 1994
  • Edition number: 1
  • Pages: 408
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.88 (d)

Meet the Author

Dr Steve Beckett, formerly Nestle UK, UK

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Table of Contents

1 Traditional chocolate making 1
2 Cocoa bean production and transport 8
3 Sugar 25
4 Milk 43
5 Cleaning, roasting and winnowing 55
6 Cocoa mass, cocoa butter, cocoa powder 70
7 Particle size reduction 83
8 Chemistry of flavour development in chocolate 102
9 Conching 117
10 Chocolate flow properties 139
11 Chocolate temper 156
12 Pumps and tempering 167
13 Enrobers, moulding equipment, coolers and panning 211
14 Vegetable fats 242
15 Recipes 257
16 Instrumentation 281
17 Microbiology of chocolate 312
18 Packaging 321
19 Non-conventional machines and processes 340
20 Chocolate marketing and other aspects of the confectionery industry worldwide 362
21 Future trends 386
Glossary 391
Useful conversion factors 394
Useful physical constants 397
Index 399
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