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Beschreibung
1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non¿conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.
Details
| Verlag | Springer US |
| Ersterscheinung | 05. November 2012 |
| Maße | 23.5 cm x 15.5 cm |
| Gewicht | 651 Gramm |
| Format | Softcover |
| ISBN-13 | 9781461358794 |
| Auflage | 1994 |
| Seiten | 408 |
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