Beckett s Industrial Chocolate Manufacture and Use 5th Edition by S T Beckett, Mark S Fowler, Gregory R Ziegler ISBN 1118780140 978-1118780145

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Product details:

ISBN 10: 1118780140 

ISBN 13: 978-1118780145 

Author: S. T. Beckett, Mark S. Fowler, Gregory R. Ziegler

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.

Table of contents: 

1. Traditional chocolate making
2. Cocoa beans: from tree to factory
3. Production of cocoa mass, cocoa butter and cocoa powder
4. Sugar and bulk sweeteners
5. Ingredients from milk
6. Chocolate crumb
7. Properties of cocoa butter and vegetable fats
8. Flavour development in cocoa and chocolate
9. Particle size reduction
10. Conching
11. Chocolate flow properties
12. Bulk chocolate handling
13. Tempering
14. Moulding, enrobing and cooling chocolate products
15. Non-conventional machines and processes
16. Chocolate panning
17. Chocolate rework
18. Artisan chocolate making
19. Chocolate compounds and coatings
20. Recipes
21. Sensory evaluation of chocolate and cocoa products
22. Nutritional and health aspects of chocolate
23. Quality control and shelf life
24. Instrumentation
25. Food safety in chocolate manufacture and processing
26. Packaging
27. The global chocolate confectionery market
28. Legal aspects of chocolate manufacture
29. Intellectual property: Protecting products and processes
30. Future trends

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