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.

Auteur

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

Texte du rabat
BECKETT'S Industrial Chocolate Manufacture and Use FIFTH EDITION 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. Fully revised, this fifth edition provides up to date information on all major aspects of chocolate manufacture and use, and features new chapters on artisan chocolate making, chocolate compounds and coatings, and sensory evaluation and analysis. 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. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK. With both of these issues in mind, many topics are covered in multiple chapters by an international group of leading authors, providing different perspectives. Beckett's Industrial Chocolate Manufacture and Use is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products. It is an indispensible handbook for chocolate scientists, engineers and technologists working both in industry and academia.

Résumé
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.

Contenu

Contributors, xxiv

Preface, xxxv

1 Traditional chocolate making, 1
Stephen T. Beckett

1.1 History, 1

1.2 Outline of the process, 2

1.3 Concept of the book, 7

References, 8

2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel

2.1 Introduction, 9

2.2 Growing cocoa, 10

2.3 Fermentation and drying, 20

2.4 The cocoa supply chain, 25

2.5 The cocoa value chain: longterm perspectives and challenges, 31

2.6 Quality assessment of cocoa, 34

2.7 Types and origins of cocoa beans used in chocolate, 42

Conclusions, 47

References, 48

Appendix: Abbreviations, acronyms and organisations, 49

3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler

3.1 Introduction, 50

3.2 Cleaning of cocoa beans, 50

3.3 Removal of shell, 52

3.4 Breaking and winnowing, 53

3.5 Alkalisation, 54

3.6 Bean and nib roasting, 54

3.7 Cocoa mass (cocoa liquor), 58

3.8 Cocoa butter, 62

3.9 Cocoa press cake and cocoa powder, 65

Conclusion, 69

Appendix: Manufacturers of cocoa processing equipment, 70

References and further reading, 70

4 Sugar and bulk sweeteners, 72
Christof Krüger

4.1 Introduction, 72

4.2 The production of sugar, 72

4.3 Sugar qualities, 74

4.4 The storage of sugar, 75

4.5 Sugar grinding and the prevention of sugar dust explosions, 77

4.6 Amorphous sugar, 80

4.7 Other sugars and bulk sweeteners, 81

4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89

4.9 The sweetening power of sugars and bulk sweeteners, 92

4.10 Other sensory properties of sugars and bulk sweeteners, 93

4.11 Solubilities and melting points of sugars and bulk sweeteners, 95

4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95

4.13 Separate conching process for no sugar added chocolates, 97

4.14 Pre and probiotic chocolates, 97

Conclusions, 98

References, 98

5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian

5.1 Introduction, 102

5.2 Milk components, 103

5.3 Milkbased ingredients for chocolate, 114

Conclusion, 131

References, 131

6 Chocolate Crumb, 135
Martin A. Wells

6.1 Introduction and history, 135

6.2 Benefits of milk crumb, 136

6.3 Typical crumb recipes, 137

6.4 Flavour development in chocolate crumb, 137

6.5 Sugar crystallisation during crumb manufacture, 141

6.6 The structure of chocolate crumb, 142

6.7 Typical crumb processes and equipment, 145

6.8 Effect of the crumb process upon the crumb properties, 150

6.9 Changes to crumb during storage, 150

Conclusion, 151

References, 152

7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot

7.1 Introduction, 153

7.2 Cocoa butter, 154

7.3 Cocoa butter equivalents, 162

7.4 Lauric cocoa butter substitutes, 176

7.5 Nonlauric cocoa butter replacers, 179

7.6 Vegetable fats with specific properties, 181

Conclusion, 182

References and further reading, 183

8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder

8.1 Introduction, 185

8.2 Fermentation, 185

8…