Stephen T Beckett

Science of Chocolate

• Broschiertes Buch

Produktbeschreibung

Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.

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Produktdetails

• Verlag: Royal Society of Chemistry
• 3 ed
• Seitenzahl: 304
• Erscheinungstermin: 15. November 2018
• Englisch
• Abmessung: 228mm x 151mm x 20mm
• Gewicht: 444g
• ISBN-13: 9781788012355
• ISBN-10: 1788012356
• Artikelnr.: 53460427

Autorenporträt

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.

Inhaltsangabe

The History of Chocolate
Chocolate Ingredients
Cocoa Bean Processing
Liquid Chocolate Making
Controlling the Flow Properties of Liquid Chocolate
Crystallising the Fat in Chocolate
Standard Product Manufacturing Processes
Modifying Chocolate's Eating Properties: How Do They Make That? (Some Distinctive Products)
Analytical Techniques
Legislation, Shelf Life and Packaging
Nutrition and Health
Experiments with Chocolate and Chocolate Products
Glossary
Subject Index