{"product_id":"industrial-chocolate-manufacture-and-use-von-s-t-beckett-hrsg","title":"Industrial Chocolate Manufacture and Use","description":"\u003cp\u003e1 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9781461358794\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Softcover - 9781461358794","offer_id":39417141461085,"sku":"9781461358794","price":53.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/b4b6e189-709c-42e6-8b6b-2438923b3701.jpg?v=1775276359","url":"https:\/\/shop.autorenwelt.de\/products\/industrial-chocolate-manufacture-and-use-von-s-t-beckett-hrsg","provider":"Autorenwelt Shop","version":"1.0","type":"link"}