The science of chocolate /
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 th...
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| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge, UK :
Royal Society of Chemistry,
©2000.
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| Subjects: | |
| Online Access: |
Full text (MFA users only) |
| ISBN: | 9781847552143 1847552145 |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- The history of chocolate
- Chocolate ingredients
- Cocoa bean processing
- Liquid chocolate making
- Controlling the flow properties of liquid chocolate
- Crystallising the fat in chocolate
- Manufacturing chocolate products
- Analytical techniques
- Chocolate products and packaging
- Experiments with chocolate and chocolate products.