Industrial Chocolate Manufacture and Use, Fourth Edition

Description

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.Content: Chapter 1 Traditional Chocolate Making (pages 1–9): S. T. BeckettChapter 2 Cocoa Beans: From Tree to Factory (pages 10–47): M. S. FowlerChapter 3 Sugar and Bulk Sweeteners (pages 48–75): Ch. KrugerChapter 4 Ingredients from Milk (pages 76–100): S. J. Haylock and T. M. DoddsChapter 5 Chocolate Crumb (pages 101–120): M. A. WellsChapter 6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder (pages 121–141): H. J. KamphuisChapter 7 Particle Size Reduction (pages 142–168): G. R. Ziegler and R. HoggChapter 8 Flavour Development in Cocoa and Chocolate (pages 169–191): Dr., Dr.?Ing. G. ZieglederChapter 9 Conching (pages 192–223): S. T. BeckettChapter 10 Chocolate Flow Properties (pages 224–246): S. T. BeckettChapter 11 Bulk Chocolate Handling (pages 247–260): J. H. WalkerChapter 12 Chocolate Temper (pages 261–275): G. TalbotChapter 13 Tempering (pages 276–319): Prof. Dr.?Ing. E. J. WindhabChapter 14 Moulding, Enrobing and Cooling Chocolate Products (pages 320–357): M. P. GrayChapter 15 Cold Forming Technologies (pages 358–366): J. H. Walker and S. T. BeckettChapter 16 Chocolate Panning (pages 367–384): M. AebiChapter 17 Non?Conventional Machines and Processes (pages 385–408): S. T. BeckettChapter 18 Chocolate Rework (pages 409–414): E. MinsonChapter 19 Vegetable Fats (pages 415–433): G. TalbotChapter 20 Recipes (pages 434–450): E. G. WohlmuthChapter 21 Project Management and Process Control (pages 451–492): U. LoserChapter 22 Instrumentation (pages 493–529): U. LoserChapter 23 Food Safety in Chocolate Manufacture and Processing (pages 530–550): F. BurndredChapter 24 Packaging (pages 551–575): C. E. JonesChapter 25 Legal Aspects of Chocolate Manufacture (pages 576–594): A. Martinez?InchaustiChapter 26 Intellectual Property; Protecting Products and Processes (pages 595–622): P. J. CouzensChapter 27 Nutrition and Health Aspects of Chocolate (pages 623–635): J. P. LambertChapter 28 Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide (pages 636–655): M. J. WebberChapter 29 Future Trends (pages 656–661): Stephen T. Beckett