Science and Technology
Third Edition by Bernard W. Minifie
Recognized as an industry standard, this definitive guide provides a comprehensive
review of chocolate and confectionery production and processing operations. The technical
and scientific aspects of the various manufacturing procedures are emphasized; formulations
and recipes are used as needed for supplemental explanation and to advance understanding of
a particular process. Other areas include raw materials, emulsifiers, replacers and compounds,
ingredients, sweeteners, starches and colours, applied methods, food value, packaging and
entomology.
- a classic reference in its field by a renowned author in the confectionery industry
- covers detailed research and outlines modern developments
- highly illustrated with dozens of photographs, charts, diagrams and tables
Table of Contents:
Cocoa and chocolate: History and development. Cocoa processes.
Cocoa butter and replacement fats. Emulsifiers in chocolate. Confectionery coatings and cocoa.
Chocolate manufacture. Confectionery coatings, chocolate replacers, dietetic compounds. Chocolate
bars and covered confectionery.
Confectionery: Ingredients and processes. Sugars, glucose
syrups and other sweeteners. Confectionery fats. Milk and milk products. Egg albumen and other
aerating agents. Gelatinizing agents, gums, glazes, waxes. Starches, soya flour, soya proteins.
Fruits, preserved fruits, jam, dried fruit. Nuts. Chemical and allied substances used in the
confectionery industry. Colors for use in confectionery. Flavor and flavoring materials.
Confectionery processes and formulations.
General technology: Science and technology
of chocolate and confectionery. Pest control. Packaging in the confectionery industry. Quality
control. Food value of chocolate and confectionery. Research and development in the confectionery
industry.
Appendix I: Special methods of analysis.
Appendix II: Resources. Index.
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