ENGLISH

The Science of Chocolate

By Stephen T. Beckett

Book information

Publisher
Royal Society of Chemistry
Year
2008
ISBN
0854049703, 9780854049707
LCC
TP640 .B43 2008
Open Library ID
OL16915483M
Language
english
Format
PDF
Filesize
15 MB (16078771 bytes)
Edition
2°
Pages
253\253
Orientation
no
Scanned
no
Time added
2011-08-31 04:54:40

Description

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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