Synopses & Reviews
Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide.
The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product.
Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing.
This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
Review
"The contributors to this indispensable volume have applied to scholarship in American cultural history the same keen imagination and appreciation for complexity that has made the field so exciting in recent years."
–Joan Shelley Rubin, University of Rochester
"This important collection of original essays provides a most useful and accessible survey of a new approach to United States history. It is not just a companion but a text in its own right, a new survey of the American past from many cultural perspectives."
–Alan Trachtenberg, Yale University
"This volume marks a major contribution to the field of American cultural history. Illuminating, accessible, and authoritative, it will indeed prove a trusty companion for students and
scholars alike."
–John Kasson, The University of North Carolina at Chapel Hill
"This well wrought collection is a must-read. Its essays do more than any other book to clarify the multiple meanings of cultural history and to document the thorough penetration of cultural approaches to all the sub-fields of American historical scholarship."
–Richard W. Fox, University of Southern California
"A comprehensive and timely overview of American cultural history, from its first pioneering examples to its most recent linguistic, visual, transnational, and performative turns. Students looking for a lucid and lively introduction to the themes, methods, and impact of the culturalist perspective on US history will find this volume indispensable."
–Jean-Christophe Agnew, Yale University
"This collection is a marvel of intelligent synthesis and concise interpretation. Karen Halttunen has assembled some of the best cultural historians in the United States and they have cast unprecedented light on their contentious field from a rich variety of chronological and conceptual perspectives. The result is an indispensable scholarly resource."
–Jackson Lears, Rutgers University
Review
"The essential reference book for all of us in the chocolate industry. For both newcomers to chocolate and long-term industry stalwarts this is essential reading." (FS&T, 2009)
About the Author
Dr Steve Beckett, Formerly of Nestle UK, UK
Table of Contents
1 Traditional Chocolate Making.
S.T. BECKETT.
2 Cocoa Beans: From Tree to Factory.
M.S. FOWLER.
3 Sugar and Bulk Sweeteners.
Ch. KRÜGER.
4 Ingredients From Milk.
S.J. HAYLOCK and T.M. DODDS.
5 Chocolate Crumb.
M.A. WELLS.
6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder.
H.J. KAMPHUIS.
7 Particle Size Reduction.
G. ZIEGLER and R. HOGG.
8 Flavour Development in Cocoa and Chocolate.
G. ZIEGLEDER.
9 Conching.
S.T. BECKETT.
10 Chocolate Flow Properties.
S.T. BECKETT.
11 Bulk Chocolate Handling.
J.H. WALKER.
12 Chocolate Temper.
G. TALBOT.
13 Tempering.
E. WINDHAB.
14 Moulding, Enrobing and Cooling Chocolate Products.
M.P. GRAY.
15 Cold Forming Technologies.
J.H. WALKER & S.T.BECKETT.
16 Chocolate Panning.
M. AEBI.
17 Non-Conventional Machines and Processes.
S.T. BECKETT.
18 Chocolate Rework.
E. MINSON.
19 Vegetable Fats.
G. TALBOT.
20 Recipes.
E. G. WOHLMUTH.
21 Project Management and Process Control.
U. LÖSER.
22 Instrumentation.
U. LÖSER.
23 Food Safety in Chocolate Manufacture and Processing.
F. BURNDRED.
24 Packaging.
C.E.Jones.
25 Legal Aspects of Chocolate Manufacture.
A. MARTINEZ-INCHAUSTI.
26 Intellectual Property; Protecting Products and Processes.
P.J. COUZENS.
27 Nutrition and Health Aspects of Chocolate.
J.P.LAMBERT.
28 Chocolate Marketing and Other Aspects of the Confectionery Industry World-Wide.
M.J.Webber.
29 Future trends.
S.T. BECKETT