Science and Technology
Third edition
by Bernard W. Minifie
Recognized as an industry standard, this definitive guide provides a comprehensive
review of chocolate and confectionery production and processing operations. The technical
and scientific aspects of the various manufacturing procedures are emphasized; formulations
and recipes are used as needed for supplemental explanation and to advance understanding of
a particular process. Other areas include raw materials, emulsifiers, replacers and compounds,
ingredients, sweeteners, starches and colours, applied methods, food value, packaging and
entomology.
- a classic reference in its field by a renowned author in the confectionery industry
- covers detailed research and outlines modern developments
- highly illustrated with dozens of photographs, charts, diagrams and tables
Contents
Cocoa and chocolate:
- History and development
- Cocoa processes
- Cocoa butter and replacement fats
- Emulsifiers in chocolate
- Confectionery coatings and cocoa
- Chocolate manufacture
- Confectionery coatings, chocolate replacers, dietetic compounds
- Chocolate bars and covered confectionery
Confectionery:
- Ingredients and processes
- Sugars, glucose syrups and other sweeteners
- Confectionery fats
- Milk and milk products
- Egg albumen and other aerating agents
- Gelatinizing agents, gums, glazes, waxes
- Starches, soya flour, soya proteins
- Fruits, preserved fruits, jam, dried fruit
- Nuts
- Chemical and allied substances used in the confectionery industry
- Colors for use in confectionery
- Flavor and flavoring materials
- Confectionery processes and formulations
General technology:
- Science and technology of chocolate and confectionery
- Pest control
- Packaging in the confectionery industry
- Quality control
- Food value of chocolate and confectionery
- Research and development in the confectionery industry
Appendix I: Special methods of analysis.
Appendix II: ResourcesIndex
to see books of related interest
