Industrial Chocolate Manuf & Use (Hardcover) (ISBN-13: 9780751400120)

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.

Author: Beckett
ISBN-10: 0751400122
ISBN-13: 9780751400120
Publisher: Aspen Publishers
Language: English
Published: 12/31/1995
Pages: 434
Format: Hardcover
Weight: 1.72lbs
Size: 9.21h x 6.14w x 0.94d