Chocolate Cocoa and Confectionery Science and Technology

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging.

Chocolate  Cocoa and Confectionery  Science and Technology

Chocolate Cocoa and Confectionery Science and Technology

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

More Books:

Chocolate, Cocoa and Confectionery: Science and Technology
Language: en
Pages: 904
Authors: Bernard Minifie
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book,
Chocolate Chocolate
Language: en
Pages: 288
Authors: Frances Park, Ginger Park
Categories: Biography & Autobiography
Type: BOOK - Published: 2011-05-10 - Publisher: Macmillan

When their beloved father died suddenly, authors Frances and Ginger Park (To Swim Across the World) comforted themselves with chocolates and mused on opening a confectionery shop with their small inheritance. The idea felt right to them--"a shop our late father would've loved just by virtue of its contents: chocolates
Chocolate, Chocolate, Chocolate
Language: en
Pages: 191
Authors: Jean-Pierre Wybauw, Frank Croes
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher: ACC Distribution

"A handy A-Z of chocolate that will take you from Anise Ganache to Zenith, a dipped chocolate containing red berries and honey" Squires Kitchen Bake School Chocolate, Chocolate, Chocolate is much more than a recipe book. Written by award-winning confect
Chocolate, Chocolate & More Chocolate!
Language: en
Pages: 144
Authors: Elie Tarrab
Categories: Cooking
Type: BOOK - Published: 2014-02-04 - Publisher: Charlesbridge

No matter how it’s prepared—in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline —nothing says decadence like chocolate. For anyone who can’t get enough of this most delicious of all ingredients—and that’s EVERYONE, of course—this cookbook is absolute heaven! With more than eighty recipes for chocolate truffles and
Chocolate, Chocolate, Chocolate
Language: en
Pages: 293
Authors: Barbara Myers
Categories: Cooking
Type: BOOK - Published: 1984 - Publisher: Viking Press

Surveys the various types of chocolate and supplies recipes for a variety of chocolate cakes, pies, tarts, pastries, cookies, and other desserts

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