The first two editions of this book establish it firmly as the "bible" of the industry. With it's highly practical.,approach and comprehensive coverage it remains unparalleledas the one-stop-shop for technical and related information on the subject. Over the years it has become an essential reference and training resource, not only for product manufacturers-but as importantly, for ingredient and equipment suppliers and packaging makers. INDICE: Traditional chocolate making. Cocoa beans: From tree to factory. Sugar and bulk sweeteners. Ingredients frommilk. Cleaning, roasting and winnowing. Cocoa mass, cocoa butter and cocoa powder. Particle size reduction. The chemistry of flavour development in chocolate. Cinching. Chocolate flow properties. Bulk chocolate handling. Chocolate temper. Tempering. Enrobers, moulding equipment and coolers. Chocoltepanning. Chocolate reworl. Vegetable fats. Recipes. Instrumentations. Microbiology and risk assessment of cocoa ingredients and chocolate. Packaging. Legislative aspects of chocolate manufacture. Future trends.
- ISBN: 978-1-4051-3949-6
- Editorial: Blackwell Science
- Encuadernacion: Cartoné
- Páginas: 720
- Fecha Publicación: 01/12/2008
- Nº Volúmenes: 1
- Idioma: Inglés