[request_ebook] Chocolate, Cocoa and confectionery: Science and technology 3e

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Chocolate Cocoa and Confectionery
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

Table of 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: Resources. Index.

 

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