Industrial Chocolate Manufacture and Use, Fourth Edition

ویرایش:  
 
سری:  
ISBN (شابک) : 9781405139496, 9781444301588 
ناشر: Wiley-Blackwell 
سال نشر: 2008 
تعداد صفحات: 731 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 14 مگابایت 

قیمت کتاب (تومان) : 50,000

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