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Beckett's Industrial Chocolate Manufacture and Use. 5th Edition

  • ID: 3789539
  • Book
  • 800 Pages
  • John Wiley and Sons Ltd
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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.

Fully revised, this fifth edition provides up to date information on all major aspects of chocolate manufacture and use, and features new chapters on artisan chocolate making, chocolate compounds and coatings, and sensory evaluation and analysis.

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. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK. With both of these issues in mind, many topics are covered in multiple chapters by an international group of leading authors, providing different perspectives.

Beckett′s Industrial Chocolate Manufacture and Use is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products. It is an indispensible handbook for chocolate scientists, engineers and technologists working both in industry and academia.

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1 Traditional chocolate making 1
Stephen T. Beckett

2 Cocoa beans: from tree to factory 9
Mark S. Fowler and Fabien Coutel

3 Production of cocoa mass cocoa butter and cocoa powder 50

Henri J. Kamphuis revised by Mark S. Fowler

4 Sugar and bulk sweeteners 72
Christof Krüger

5 Ingredients from milk 102
Ulla P. Skytte and Kerry E. Kaylegian

6 Chocolate Crumb 135

Martin A. Wells

7 Properties of cocoa butter and vegetable fats 153
Geoff Talbot

8 Flavour development in cocoa and chocolate 185

Gottfried Ziegleder

9 Particle size reduction 216
Gregory R. Ziegler and Richard Hogg

10 Conching 241
Stephen T. Beckett  Konstantinos Paggios and Ian Roberts

11 Chocolate flow properties 274
Bettina Wolf

12 Bulk chocolate handling 298

John H. Walker

13 Tempering 314
Erich J. Windhab

14 Moulding  enrobing and cooling chocolate products 356
Michael P. Gray  revised and updated by Ángel Máñez–Cortell

15 Non ]conventional machines and processes 400
Dave J. Peters

16 Chocolate panning 431
Marcel Aebi revised by Mark S. Fowler

17 Chocolate rework 450
Edward Minson and Randall Hofberger

18 Artisan chocolate making 456
Sophie Jewett

19 Chocolate compounds and coatings 479
Stuart Dale

20 Recipes 492
Edward G. Wohlmuth

21 Sensory evaluation of chocolate and cocoa products 509
Meriel L. Harwood and John E. Hayes

22 Nutritional and health aspects of chocolate 521
Joshua D. Lambert

23 Quality control and shelf life 532
Marlene B. Stauffer

24 Instrumentation 555
Ulrich Loeser

25 Food safety in chocolate manufacture and processing 598
Faith Burndred and Liz Peace

26 Packaging 620
Carl E. Jones

27 The global chocolate confectionery market 654
Jonathan Thomas

28 Legal aspects of chocolate manufacture 675
Richard Wood

29 Intellectual property: Protecting products and processes 695
Patrick J. Couzens

30 Future trends 727
Stephen T. Beckett

Index 739

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Steve T. Beckett
Mark S. Fowler
Gregory R. Ziegler
Note: Product cover images may vary from those shown