Industrial chocolate manufacture & use (4^th Ed.)

Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.

1 Traditional Chocolate Making.

S.T. BECKETT.

2 Cocoa Beans: From Tree to Factory.

M.S. FOWLER.

3 Sugar and Bulk Sweeteners.

Ch. KRÜGER.

4 Ingredients From Milk.

S.J. HAYLOCK and T.M. DODDS.

5 Chocolate Crumb.

M.A. WELLS.

6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder.

H.J. KAMPHUIS.

7 Particle Size Reduction.

G. ZIEGLER and R. HOGG.

8 Flavour Development in Cocoa and Chocolate.

G. ZIEGLEDER.

9 Conching.

S.T. BECKETT.

10 Chocolate Flow Properties.

S.T. BECKETT.

11 Bulk Chocolate Handling.

J.H. WALKER.

12 Chocolate Temper.

G. TALBOT.

13 Tempering.

E. WINDHAB.

14 Moulding, Enrobing and Cooling Chocolate Products.

M.P. GRAY.

15 Cold Forming Technologies.

J.H. WALKER & S.T.BECKETT.

16 Chocolate Panning.

M. AEBI.

17 Non Conventional Machines and Processes.

S.T. BECKETT.

18 Chocolate Rework.

E. MINSON.

19 Vegetable Fats.

G. TALBOT.

20 Recipes.

E. G. WOHLMUTH.

21 Project Management and Process Control.

U. LÖSER.

22 Instrumentation.

U. LÖSER.

23 Food Safety in Chocolate Manufacture and Processing.

F. BURNDRED.

24 Packaging.

C.E.Jones.

25 Legal Aspects of Chocolate Manufacture.

A. MARTINEZ INCHAUSTI.

26 Intellectual Property Protecting Products and Processes.

P.J. COUZENS.

27 Nutrition and Health Aspects of Chocolate.

J.P.LAMBERT.

28 Chocolate Marketing and Other Aspects of the Confectionery Industry World Wide.

M.J.Webber.

29 Future trends.

S.T. BECKETT

Confectionery and chocolate scientists and technologists in industry and academia, general food scientists and food technologists. All those involved in the formulation, analysis and processing of chocolate, those working with chocolate and cocoa as a food ingredient