The Science of Chocolate

The Science of Chocolate
Author: Stephen T Beckett
Publisher: Royal Society of Chemistry
Total Pages: 210
Release: 2015-11-09
Genre: Technology & Engineering
ISBN: 178262595X


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The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

The Science of Chocolate

The Science of Chocolate
Author: Stephen Beckett
Publisher: Royal Society of Chemistry
Total Pages: 191
Release: 2007-10-31
Genre: Technology & Engineering
ISBN: 1847552145


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Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

The Science of Chocolate

The Science of Chocolate
Author: S. T. Beckett
Publisher: Royal Society of Chemistry
Total Pages: 300
Release: 2019
Genre: Chocolate
ISBN: 1788012356


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Now in its third edition, The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption

Chocolate Science and Technology

Chocolate Science and Technology
Author: Emmanuel Ohene Afoakwa
Publisher: John Wiley & Sons
Total Pages: 565
Release: 2016-06-13
Genre: Technology & Engineering
ISBN: 1118913787


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This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

The Science of Chocolate

The Science of Chocolate
Author:
Publisher:
Total Pages:
Release: 2011
Genre:
ISBN:


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Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.

How to Make Chocolate

How to Make Chocolate
Author: Emma Brown
Publisher: Independently Published
Total Pages: 0
Release: 2024-08-06
Genre: Cooking
ISBN:


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★★ Buy the Paperback version of this book and get the eBook version included for FREE ★★ Ready to indulge in a delicious journey of chocolate making? From the ardent lover to the inquisitive, join us as we unwrap the mystery of creating heavenly chocolate from scratch! Indulge in the craft of chocolate making. Understand the role of ingredient ratios, flavor development, and precisely the techniques that will elevate your pieces to gourmet. By the opening of each chapter, you will come across an opened treasure chest of information that will enable you to make chocolates that delight the senses and charm the soul. In this book you can expect to learn about: Chemistry of chocolate How to preserve and store your chocolate How to make money with chocolate making And much more! Allow yourselves to be charmed with this journey and unlock the chocolatiers inside you! Permit this book to be a guiding light into the venture that is chocolate making. Take your culinary prowess to the next level, surprise your near and dear ones, indulge in sweetness, and satisfy everyone by creating chocolates that look beautiful as they are delicious. This tried-and-tested training guide will help you progress, little by little, and enjoy the real pleasure of riding a confident, well-schooled horse. If you are ready to learn how to make your very own delicious chocolate in the comfort of your home, then scrolling over to the BUY button and clicking it is the first step.

Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology
Author: Bernard W. Minifie
Publisher: Springer Science & Business Media
Total Pages: 924
Release: 1989-08-31
Genre: Business & Economics
ISBN: 9780834213012


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Recognised as the 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.