Industrial Chocolate Manufacture and Use

Industrial Chocolate Manufacture and Use

by S. T. Beckett (Editor)


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Industrial Chocolate Manufacture and Use by S. T. Beckett

'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 Details

ISBN-13: 9781461358794
Publisher: Springer US
Publication date: 11/05/2012
Edition description: 1994
Pages: 408
Product dimensions: 6.10(w) x 9.25(h) x 0.03(d)

About the Author

Dr Steve Beckett, formerly Nestle UK, UK

Table of Contents

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.

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