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Chocolate, Cocoa and Confectionery


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Springer Book Archives

Table of Contents

1: Cocoa and Chocolate.- 1. History and Development.- 2. Cocoa Processes.- 3. Cocoa Butter and Replacement Fats.- 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa.- 5. Chocolate Manufacture.- 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds.- 7. Chocolate Bars and Covered Confectionery.- 2: Confectionery: Ingredients and Processes.- 8. Sugars, Glucose Syrups, and Other Sweeteners.- 9. Confectionery Fats.- 10. Milk and Milk Products.- 11. Egg Albumen and Other Aerating Agents.- 12. Gelatinizing Agents, Gums, Glazes, Waxes.- 13. Starches, Soya Flour, Soya Protein.- 14. Fruits, Preserved Fruits, Jam, Dried Fruit.- 15. Nuts.- 16. Chemical and Allied Substances Used in the Confectionery Industry.- 17. Colors for Use in Confectionery.- 18. Flavor and Flavoring Materials.- 19. Confectionery Processes and Formulations.- 3: General Technology.- 20. Science and Technology of Chocolate and Confectionery.- 21. Pest Control.- 22. Packaging in the Confectionery Industry.- 23. Quality Control.- 24. Food Value of Chocolate and Confectionery.- 25. Research and Development in the Confectionery Industry.- Appendix I. Special Methods of Analysis.- Appendix II. Resources.

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