Industrial Chocolate Manufacture and Use

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.

List of contents

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.

Product details

• Assisted by: S. T. Beckett (Editor), T Beckett (Editor), S T Beckett (Editor), S. T. Beckett (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 12.03.2013
• EAN: 9781461358794
• ISBN: 978-1-4613-5879-4
• No. of pages: 408
• Dimensions: 159 mm x 20 mm x 234 mm
• Weight: 690 g
• Illustrations: XVIII, 408 p.
• Subject: Natural sciences, medicine, IT, technology > Technology > Chemical engineering