Chocolate, Cocoa and Confectionery: Science and Technology

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Springer Science & Business Media, Aug 31, 1989 - Science - 904 pages

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

 

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User Review  - eichin - LibraryThing

This is not a casual "coffee table book" about chocolate (for one thing, the pictures are line art or black and white.) It is 800+ pages of professional detail - industrial production and machinery ... Read full review

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Contents

Cocoa Processes
35
Cocoa Butter and Replacement Fats
85
Emulsifiers in Chocolate Confectionery Coatings
111
Chocolate Manufacture
135
Confectionery Coatings Chocolate Replacers Dietetic
165
Chocolate Bars and Covered Confectionery
183
Sugars Glucose Syrups and Other Sweeteners
229
Confectionery Fats
271
Chemical and Allied Substances Used in the Confec
409
Colors for Use in Confectionery
439
Flavor and Flavoring Materials
453
Confectionery Processes and Formulations
499
Science and Technology of Chocolate
639
Pest Control
675
Packaging in the Confectionery Industry
709
Quality Control
771

Milk and Milk Products
295
Egg Albumen and Other Aerating Agents
315
Gelatinizing Agents Gums Glazes Waxes
329
Starches Soya Flour Soya Protein
357
Fruits Preserved Fruits Jam Dried Fruit
369
Nuts
385
Food Value of Chocolate and Confectionery
807
Research and Development in the Confectionery
819
Special Methods of Analysis
825
Resources
873
Index
885
Copyright

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