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portada Industrial Chocolate Manufacture and use
Type
Physical Book
Publisher
Author
Language
English
Pages
408
Format
Hardcover
ISBN13
9780751400120
Edition No.
1

Industrial Chocolate Manufacture and use

Beckett,Beckett S. T. (Author) · Blackie Academic & Professional · Hardcover

Industrial Chocolate Manufacture and use - Beckett,Beckett S. T.

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Synopsis "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.

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