Beckett's Industrial Chocolate Manufacture and Use
5. Auflage Mai 2017
800 Seiten, Hardcover
Wiley & Sons Ltd
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.
Stephen T. Beckett
2 Cocoa beans: from tree to factory 9
Mark S. Fowler and Fabien Coutel
3 Production of cocoa mass cocoa butter and cocoa powder 50
Henri J. Kamphuis revised by Mark S. Fowler
4 Sugar and bulk sweeteners 72
Christof Krüger
5 Ingredients from milk 102
Ulla P. Skytte and Kerry E. Kaylegian
6 Chocolate Crumb 135
Martin A. Wells
7 Properties of cocoa butter and vegetable fats 153
Geoff Talbot
8 Flavour development in cocoa and chocolate 185
Gottfried Ziegleder
9 Particle size reduction 216
Gregory R. Ziegler and Richard Hogg
10 Conching 241
Stephen T. Beckett Konstantinos Paggios and Ian Roberts
11 Chocolate flow properties 274
Bettina Wolf
12 Bulk chocolate handling 298
John H. Walker
13 Tempering 314
Erich J. Windhab
14 Moulding enrobing and cooling chocolate products 356
Michael P. Gray revised and updated by Ángel Máñez-Cortell
15 Non?]conventional machines and processes 400
Dave J. Peters
16 Chocolate panning 431
Marcel Aebi revised by Mark S. Fowler
17 Chocolate rework 450
Edward Minson and Randall Hofberger
18 Artisan chocolate making 456
Sophie Jewett
19 Chocolate compounds and coatings 479
Stuart Dale
20 Recipes 492
Edward G. Wohlmuth
21 Sensory evaluation of chocolate and cocoa products 509
Meriel L. Harwood and John E. Hayes
22 Nutritional and health aspects of chocolate 521
Joshua D. Lambert
23 Quality control and shelf life 532
Marlene B. Stauffer
24 Instrumentation 555
Ulrich Loeser
25 Food safety in chocolate manufacture and processing 598
Faith Burndred and Liz Peace
26 Packaging 620
Carl E. Jones
27 The global chocolate confectionery market 654
Jonathan Thomas
28 Legal aspects of chocolate manufacture 675
Richard Wood
29 Intellectual property: Protecting products and processes 695
Patrick J. Couzens
30 Future trends 727
Stephen T. Beckett
Index 739
Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK
Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK
Gregory R. Ziegler, Department of Food Science, Penn State University, USA
