Beckett's Industrial Chocolate Manufacture and Use

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry.
From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory.
This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia.
The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development - he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Autorentext

About the Editors Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK Gregory R. Ziegler, Department of Food Science, Pennsylvania State University, USA

Inhalt

1 Traditional chocolate making 1 Stephen T. Beckett 2 Cocoa beans: from tree to factory 9 Mark S. Fowler and Fabien Coutel 3 Production of cocoa mass cocoa butter and cocoa powder 50 Henri J. Kamphuis revised by Mark S. Fowler 4 Sugar and bulk sweeteners 72 Christof Krüger 5 Ingredients from milk 102 Ulla P. Skytte and Kerry E. Kaylegian 6 Chocolate Crumb 135 Martin A. Wells 7 Properties of cocoa butter and vegetable fats 153 Geoff Talbot 8 Flavour development in cocoa and chocolate 185 Gottfried Ziegleder 9 Particle size reduction 216 Gregory R. Ziegler and Richard Hogg 10 Conching 241 Stephen T. Beckett Konstantinos Paggios and Ian Roberts 11 Chocolate flow properties 274 Bettina Wolf 12 Bulk chocolate handling 298 John H. Walker 13 Tempering 314 Erich J. Windhab 14 Moulding enrobing and cooling chocolate products 356 Michael P. Gray revised and updated by Ángel Máñez-Cortell 15 Non?]conventional machines and processes 400 Dave J. Peters 16 Chocolate panning 431 Marcel Aebi revised by Mark S. Fowler 17 Chocolate rework 450 Edward Minson and Randall Hofberger 18 Artisan chocolate making 456 Sophie Jewett 19 Chocolate compounds and coatings 479 Stuart Dale 20 Recipes 492 Edward G. Wohlmuth 21 Sensory evaluation of chocolate and cocoa products 509 Meriel L. Harwood and John E. Hayes 22 Nutritional and health aspects of chocolate 521 Joshua D. Lambert 23 Quality control and shelf life 532 Marlene B. Stauffer 24 Instrumentation 555 Ulrich Loeser 25 Food safety in chocolate manufacture and processing 598 Faith Burndred and Liz Peace 26 Packaging 620 Carl E. Jones 27 The global chocolate confectionery market 654 Jonathan Thomas 28 Legal aspects of chocolate manufacture 675 Richard Wood 29 Intellectual property: Protecting products and processes 695 Patrick J. Couzens 30 Future trends 727 Stephen T. Beckett Index 739