Chapter 1: The History of Chocolate; Chapter 2: Chocolate Ingredients; Chapter 3: Cocoa Bean Processing; Chapter 4: Liquid Chocolate Making; Chapter 5: Controlling the Flow Properties of Liquid Chocolate; Chapter 6: Crystallising the Fat in Chocolate; Chapter 7: Manufacturing Chocolate Products; Chapter 8: Analytical Techniques; Chapter 9: Different Chocolate Products; Chapter 10: Legislation, Shelf Life and Packaging; Chapter 11: Nutrition and Health; Chapter 12: Experiments with Chocolate and Chocolate Products
BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.
"...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." -- Bioscience Education Bioscience Education "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." "A recommended buy." -- Crystallography Reviews, 1467 - 3508 online, Henk Schenk Crystallography Reviews "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." -- Chemistry World, for the Christmas Books Chemistry World
|
Ask a Question About this Product More... |
|
