Industrial Chocolate Manufacture and Use
By Steve T. Beckett
Publisher: Wiley-Blackwell
Number Of Pages: 488
Publication Date: 1999-09-15
ISBN-10 / ASIN: 0632054336
ISBN-13 / EAN: 9780632054336
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.
The entire book has been completely re-worked to reflect modern practice. New chapters have been added on chocolate panning, legislation and rework. The chapters on cocoa production, milk component cleaning, roasting and winnowing, particle size reduction, conching and non-conventional machines and processes have all been fully re-written. All the other chapters have been updated so there is improved coverage of marketing and packaging, microbiology, quality control and environmental issues. The principles of chocolate manufacture are covered from the growing of cocoa beans to the packaging and marketing of the end product. Tables of important physical constants such as specific heat and density are included.
Industrial Chocolate Manufacture and Use 4ed
By Steve T. Beckett
Publisher: Wiley-Blackwell
Number Of Pages: 720
Publication Date: 2009-01-09
ISBN-10 / ASIN: 1405139498
ISBN-13 / EAN: 9781405139496
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.
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发表于 2009-9-27 09:07:35
