Industrial Chocolate Manufacture and Use
Author:   Stephen T. Beckett
Publisher:   Aspen Publishers Inc.,U.S.
Edition:   2nd Revised edition
ISBN:  

9780751400120


Pages:   424
Publication Date:   31 December 1995
Replaced By:   9780632054336
Format:   Hardback
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Industrial Chocolate Manufacture and Use


Overview

The first edition of this book provided an up-to-date scientific and technical approach to the principles of chocolate manufacture from the growing of cocoa beans to the packaging and marketing of the end product. This revised and updated edition, in addition to traditional chocolate manufacturing processes, covers many new and unconventional techniques. Separate marketing and packaging chapters reflect the importance of these subjects to this industry. New chapters are added on quality control and hygiene, environmental issues and microbiology. Tables of important physical constants, such as specific heat and density, are included. This book should be of interest to food technologists, food scientists and process equipment manufacturers in the confectionery and baking industry and its ingredients suppliers.

Full Product Details

Author:   Stephen T. Beckett
Publisher:   Aspen Publishers Inc.,U.S.
Imprint:   Aspen Publishers Inc.,U.S.
Edition:   2nd Revised edition
Weight:   0.970kg
ISBN:  

9780751400120


ISBN 10:   0751400122
Pages:   424
Publication Date:   31 December 1995
Audience:   College/higher education ,  Professional and scholarly ,  General/trade ,  Undergraduate ,  Postgraduate, Research & Scholarly
Replaced By:   9780632054336
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Traditional chocolate making. Cocoa bean production and transport. Sugar. Milk. Processing as far as roasting. Cocoa liquor, butter and powder. Particle size reduction. Chemistry of flavour development in chocolate. Conching. Chocolate flow properties. Chocolate temper and vegetable fats. Pumps, storage and tempering machines. Enrobers, moulding plant and coolers. Recipes. Instrumentation. Packaging. Non-conventional machines and processes. Chocolate marketing and other aspects of the confectionery industry. Future trends.

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