Ref: CT001

EUR 255,-

excl. VAT + postage

Industrial Chocolate Manufacture and Use

edited by Stephen T. Beckett

Publication date: January 2009 (4th edition)
Hardcover, 688 pages

ISBN: 978-1-4905139

Industrial Chocolate Manufacture and Use, 4th edition provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product.

Retaining the important and well-received key features of the previous edition, the expanded fourth edition also contains completely new chapters covering:

chocolate crumb
cold forming technologies
intellectual property
Additionally, the book covers significant changes and trends within the chocolate industry, including:

chemistry of flavor development
chocolate flow properties
chocolate packaging
chocolate marketing
and much more!
This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.

Table of Contents

  • Traditional Chocolate Making
  • Cocoa Beans: From Tree to Factory
  • Sugar and Bulk Sweeteners
  • Ingredients From Milk
  • Chocolate Crumb
  • Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder
  • Particle Size Reduction
  • Flavour Development in Cocoa and Chocolate
  • Conching
  • Chocolate Flow Properties
  • Bulk Chocolate Handling
  • Chocolate Temper
  • Tempering
  • Moulding, Enrobing and Cooling Chocolate Products
  • Cold Forming Technologies
  • Chocolate Panning
  • Non-Conventional Machines and Processes
  • Chocolate Rework
  • Vegetable Fats
  • Recipes
  • Project Management and Process Control
  • Instrumentation
  • Food Safety in Chocolate Manufacture and Processing
  • Packaging
  • Legal Aspects of Chocolate Manufacture
  • Intellectual Property; Protecting Products and Processes
  • Nutrition and Health Aspects of Chocolate
  • Chocolate Marketing and Other Aspects of the Confectionery Industry World-Wide
  • Future Trends