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.
1 Traditional chocolate making 1Stephen T. Beckett2 Cocoa beans: from tree to factory 9Mark S. Fowler and Fabien Coutel
3 Production of cocoa mass cocoa butter and cocoa powder 50Henri J. Kamphuis revised by Mark S. Fowler4 Sugar and bulk sweeteners 72Christof Krüger5 Ingredients from milk 102Ulla P. Skytte and Kerry E. Kaylegian
6 Chocolate Crumb 135Martin A. Wells7 Properties of cocoa butter and vegetable fats 153Geoff Talbot
8 Flavour development in cocoa and chocolate 185Gottfried Ziegleder9 Particle size reduction 216Gregory R. Ziegler and Richard Hogg10 Conching 241Stephen T. Beckett Konstantinos Paggios and Ian Roberts11 Chocolate flow properties 274Bettina Wolf
12 Bulk chocolate handling 298John H. Walker13 Tempering 314Erich J. Windhab14 Moulding enrobing and cooling chocolate products 356Michael P. Gray revised and updated by Ángel Máñez–Cortell15 Non ]conventional machines and processes 400Dave J. Peters16 Chocolate panning 431Marcel Aebi revised by Mark S. Fowler17 Chocolate rework 450Edward Minson and Randall Hofberger18 Artisan chocolate making 456Sophie Jewett19 Chocolate compounds and coatings 479Stuart Dale20 Recipes 492Edward G. Wohlmuth21 Sensory evaluation of chocolate and cocoa products 509Meriel L. Harwood and John E. Hayes22 Nutritional and health aspects of chocolate 521Joshua D. Lambert23 Quality control and shelf life 532Marlene B. Stauffer24 Instrumentation 555Ulrich Loeser25 Food safety in chocolate manufacture and processing 598Faith Burndred and Liz Peace26 Packaging 620Carl E. Jones27 The global chocolate confectionery market 654Jonathan Thomas28 Legal aspects of chocolate manufacture 675Richard Wood29 Intellectual property: Protecting products and processes 695Patrick J. Couzens30 Future trends 727Stephen T. BeckettIndex 739
Confectionery Production, November 2017