| Description |
xxii, 488 pages : illustrations ; 25 cm |
| Contents |
1. Traditional chocolate making -- 2. Cocoa beans from tree to factory -- 3. Sugar and bulk sweeteners -- 4. Ingredients from milk -- 5. Cleaning, roasting and winnowing -- 6. Cocoa mass, cocoa butter and cocoa powder -- 7. Particle size reduction -- 8. The chemistry of flavour development in chocolate -- 9. Conching -- 10. Chocolate flow properties -- 11. Bulk chocolate handling -- 12. Chocolate temper -- 13. Tempering -- 14. Enrobers, moulding equipment and coolers -- 15. Chocolate panning -- 16. Chocolate rwork -- 17. Vegetable fats -- 18.Recipes -- 19. Instrumentation -- 20. Microbiology and risk assessment of cocoa ingredients and chocolate -- 21. Packaging -- 22. Non-conventional machines and processes -- 23. Legislative aspects of chocolate manufacture -- 24. Chocolate marketing and other aspects of the confectionery industry worldwide -- 25. Future trends. Glossary. Useful conversion factorsul physical constants |
| Summary |
"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."--BOOK JACKET. "The entire book has been completely re-worked to reflect modern practice. New chapters have been added on chocolate panning, legislation and rework."--BOOK JACKET |
| Notes |
Previous ed.: 1994 |
| Bibliography |
Includes bibliographies and index |
| Subject |
Chocolate processing.
|
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Chocolate industry.
|
|
Chocolate -- Commercial processing
|
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Chocolate -- Food.
|
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Cocoa -- Commercial processing
|
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Cocoa processing.
|
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Cocoa.
|
|
Chocolate.
|
| Author |
Beckett, S. T.
|
| LC no. |
99036702 |
| ISBN |
0632054336 |
|
