Industrial Chocolate Manuf & Use

by Stephen T. Beckett

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 0751400122
• ISBN13: 9780751400120
• Release Date: December 1995
• Publisher: Aspen Publishers
• Length: 434 Pages
• Weight: 2.05 lbs.
• Dimensions: 0.9" x 6.1" x 9.2"