Beckett's industrial chocolate manufacture and use

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Başlık:

Yazar:

Beckett, S. T., editor.

ISBN:

9781118923580

9781118923597

Tek Biçim Başlık:

Industrial chocolate manufacture and use.

Basım Bilgisi:

Fifth edition.

Fiziksel Tanımlama:

1 online resource

Genel Not:

Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.

İçerik:

Title Page; Copyright Page; Contents; Contributors; Preface; Chapter 1 Traditional chocolate making; 1.1 History; 1.2 Outline of the process; 1.2.1 Preparation of cocoa nib -- flavour development; 1.2.2 Grinding -- particle size reduction; 1.2.3 Conching -- flavour and texture development; 1.3 Concept of the book; References; Chapter 2 Cocoa beans: from tree to factory; 2.1 Introduction; 2.2 Growing cocoa; 2.2.1 Where cocoa is grown; 2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional; 2.2.3 Climatic and environmental requirements; 2.2.4 Propagation of the planting material.

2.2.5 Establishment and development of the plants in the field2.2.6 Major pests and diseases; 2.2.7 Flowering and pod development; 2.2.8 Harvesting, pod opening and yields; 2.2.9 Environmental and sustainability aspects of cocoa cultivation; 2.2.10 Labour practices on farms; 2.3 Fermentation and drying; 2.3.1 Fermentation; 2.3.2 Microbiological aspects of fermentation; 2.3.3 Development of cocoa flavour precursors; 2.3.4 Drying; 2.4 The cocoa supply chain; 2.4.1 Internal market; 2.4.2 International cocoa markets; 2.4.3 Shipment of cocoa; 2.4.4 Moisture movement during shipment.

2.4.5 Storage of cocoa2.4.6 Infestation of cocoa; 2.5 The cocoa value chain: long-term perspectives and challenges ; 2.6 Quality assessment of cocoa; 2.6.1 Composition of cocoa beans; 2.6.2 Cocoa beans: quality aspects and contracts; 2.6.3 Cocoa beans: sampling and the "cut test"; 2.6.4 Contaminants and residues; 2.6.5 Cocoa butter hardness; 2.6.6 Sensory evaluation; 2.7 Types and origins of cocoa beans used in chocolate; 2.7.1 Sources of bulk cocoas; 2.7.2 Côte d'Ivoire; 2.7.3 Ghana; 2.7.4 Indonesia; 2.7.5 Nigeria; 2.7.6 Cameroon; 2.7.7 Brazil; 2.7.8 Ecuador.

2.7.9 Speciality and "fine" or "flavour" cocoasConclusions; References; Appendix: Abbreviations, acronyms and organisations; Chapter 3 Production of cocoa mass, cocoa butter and cocoa powder; 3.1 Introduction; 3.2 Cleaning of cocoa beans; 3.3 Removal of shell; 3.4 Breaking and winnowing; 3.5 Alkalisation; 3.6 Bean and nib roasting; 3.7 Cocoa mass (cocoa liquor); 3.7.1 Grinding cocoa nibs; 3.7.2 Quality of cocoa mass for the chocolate industry; 3.7.3 Quality of cocoa mass for the production of cocoa powder and butter; 3.8 Cocoa butter; 3.9 Cocoa press cake and cocoa powder.

3.9.1 Types of cocoa powder3.9.2 Quality of cocoa powder; Conclusion; Appendix: Manufacturers of cocoa processing equipment; References and further reading; Chapter 4 Sugar and bulk sweeteners; 4.1 Introduction; 4.2 The production of sugar; 4.3 Sugar qualities; 4.4 The storage of sugar; 4.5 Sugar grinding and the prevention of sugar dust explosions; 4.6 Amorphous sugar; 4.7 Other sugars and bulk sweeteners; 4.7.1. Invert sugar; 4.7.2 Glucose; 4.7.3 Fructose; 4.7.4 Tagatose; 4.7.5 Lactose; 4.7.6 Isomaltulose; 4.7.7 Trehalose; 4.7.8 Polydextrose; 4.7.9 Inulin; 4.7.10 Sorbitol; 4.7.11 Mannitol.

Özet:

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. 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, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development - he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Notlar:

John Wiley and Sons

Konu Terimleri:

TECHNOLOGY & ENGINEERING -- Food Science.

Cocoa

Yazar Ek Girişi:

Beckett, S. T.,