9781444301588

Industrial Chocolate Manufacture and Use

by
  • ISBN13:

    9781444301588

  • ISBN10:

    1444301586

  • Edition: 4th
  • Format: eBook
  • Copyright: 2009-02-17
  • Publisher: Wiley-Blackwell

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $339.19 Save up to $33.92
  • Rent Book $305.27
    Add to Cart Free Shipping

    TERM
    PRICE
    DUE

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide.

The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product.

Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing.

This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.

Author Biography

Dr Steve Beckett, Formerly of Nestle UK, UK

Table of Contents

1 Traditional Chocolate Making.

S.T. BECKETT.

2 Cocoa Beans: From Tree to Factory.

M.S. FOWLER.

3 Sugar and Bulk Sweeteners.

Ch. KRÜGER.

4 Ingredients From Milk.

S.J. HAYLOCK and T.M. DODDS.

5 Chocolate Crumb.

M.A. WELLS.

6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder.

H.J. KAMPHUIS.

7 Particle Size Reduction.

G. ZIEGLER and R. HOGG.

8 Flavour Development in Cocoa and Chocolate.

G. ZIEGLEDER.

9 Conching.

S.T. BECKETT.

10 Chocolate Flow Properties.

S.T. BECKETT.

11 Bulk Chocolate Handling.

J.H. WALKER.

12 Chocolate Temper.

G. TALBOT.

13 Tempering.

E. WINDHAB.

14 Moulding, Enrobing and Cooling Chocolate Products.

M.P. GRAY.

15 Cold Forming Technologies.

J.H. WALKER & S.T.BECKETT.

16 Chocolate Panning.

M. AEBI.

17 Non-Conventional Machines and Processes.

S.T. BECKETT.

18 Chocolate Rework.

E. MINSON.

19 Vegetable Fats.

G. TALBOT.

20 Recipes.

E. G. WOHLMUTH.

21 Project Management and Process Control.

U. LÖSER.

22 Instrumentation.

U. LÖSER.

23 Food Safety in Chocolate Manufacture and Processing.

F. BURNDRED.

24 Packaging.

C.E.Jones.

25 Legal Aspects of Chocolate Manufacture.

A. MARTINEZ-INCHAUSTI.

26 Intellectual Property; Protecting Products and Processes.

P.J. COUZENS.

27 Nutrition and Health Aspects of Chocolate.

J.P.LAMBERT.

28 Chocolate Marketing and Other Aspects of the Confectionery Industry World-Wide.

M.J.Webber.

29 Future trends.

S.T. BECKETT

Rewards Program

Write a Review