Synopses & Reviews
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review
Review
"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."
Synopsis
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!
Synopsis
This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
About the Author
BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.
Table of Contents
Chapter 1: The History of Chocolate; Chapter 2: Chocolate Ingredients; Chapter 3: Cocoa Bean Processing; Chapter 4: Liquid Chocolate Making; Chapter 5: Controlling the Flow Properties of Liquid Chocolate; Chapter 6: Crystallising the Fat in Chocolate; Chapter 7: Manufacturing Chocolate Products; Chapter 8: Analytical Techniques; Chapter 9: Different Chocolate Products; Chapter 10: Legislation, Shelf Life and Packaging; Chapter 11: Nutrition and Health; Chapter 12: Experiments with Chocolate and Chocolate Products