The Science of Chocolate / Edition 1

The Science of Chocolate / Edition 1

by Stephen T Beckett
     
 

"This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops."See more details below

Overview

"This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops."

Product Details

ISBN-13:
9780854046003
Publisher:
Royal Society of Chemistry, The
Publication date:
08/28/2000
Series:
RSC Paperbacks Series, #22
Edition description:
Older Edition
Pages:
190
Product dimensions:
6.70(w) x 9.60(h) x 0.10(d)

Table of Contents

The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Chocolate Products and Packaging; Experiments with Chocolate and Chocolate Products; Glossary; Index.

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