Industrial Chocolate Manufacture and Use / Edition 3
'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.
|Product dimensions:||7.35(w) x 10.38(h) x 1.36(d)|
Table of Contents
Traditional Chocolate Making. Cocoa Bean Production and Transport. Sugar. Milk. Cleaning, Roasting and Winnowing. Cocoa Mass. Cocoa Butter. Cocoa Powder. Particle Size Reduction. Chemistry of Flavor Development in Chocolate. Conching. Chocolate Flow Properties. Chocolate -Temper. Pumps and Tempering. Enrobers. Moulding Equipment. Coolers and Panning. Vegetable Fats. Recipes. Instrumentation. Microbiology of Chocolate. Packaging. Non-Conventional Machines and Processes. Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide. Glossary. Useful Conversion Factor. Useful Physical Constants. Index