The Science of Chocolate
by Stephen T. Beckett

The Science of Chocolate describes the complete chocolate making process, from the growing of the beans to the sale in the shops.

Coverage includes:

• the history of chocolate
• ingredients and processing techniques
• Maillard reactions and enzyme processes
• monitoring and controlling of the production process
• importance and variety of packaging

A series of experiments is included to demonstrate the physical, chemical and mathematical principles involved. This book is a basic introduction to the science of chocolate, for students or for those about to join the confectionery industry.

Contents

1. The History of Chocolate
2. Chocolate Ingredients
3. Cocoa Bean Processing
4. Liquid Chocolate Making
5. Controlling the Flow Properties of Liquid Chocolate
6. Crystallizing the Fat in Chocolate
7. Manufacturing Chocolate Products
8. Analytical Techniques
9. Chocolate Products and Packaging
10. Experiments with Chocolate and Chocolate Products

Glossary
Index

click here to see books • videos • cd-roms of related interest