Ref: SC008
EUR 259,-
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Chocolate, Cocoa, and Confectionery: Science and Technology
by Bernard Minifie
Springer
Publication: August 1989 (3d edition)
Hardcover, 904 pages
ISBN: 978-0-8342-1301-2
Recognised as an industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
Table of Contents
- Cocoa and Chocolate: History and Development
- Cocoa and 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
- Special Methods of Analysis
- Resources