|
from C.H.I.P.S.
Manufacture and Use edited by S. D. Beckett
This book has become firmly established as the industry "Bible" for all those
involved with the business of making and using chocolate. From ingredient,
equipment and packaging suppliers to manufacturers themselves, it is an
essential desk-reference for all technical and scientific questions.
The entire book has been completely re-worked to reflect modern practice.
New chapters have been added on chocolate panning, legislation and rework.
The chapters on cocoa production, milk component cleaning, roasting and winnowing,
particle size reduction, conching and non-conventional machines and processes
have all been fully re-written. All the other chapters have been updated so
there is improved coverage of marketing and packaging, microbiology, quality
control and environmental issues.
The principles of chocolate manufacture are
covered from the growing of cocoa beans to the packaging and marketing of the end
product. Tables of important physical constants such as specific heat and density
are included.
Contents
to see books of related interest
|
