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Book Categories |
1 | Traditional chocolate making | 1 |
2 | Cocoa bean production and transport | 8 |
3 | Sugar | 25 |
4 | Milk | 43 |
5 | Cleaning, roasting and winnowing | 55 |
6 | Cocoa mass, cocoa butter, cocoa powder | 70 |
7 | Particle size reduction | 83 |
8 | Chemistry of flavour development in chocolate | 102 |
9 | Conching | 117 |
10 | Chocolate flow properties | 139 |
11 | Chocolate temper | 156 |
12 | Pumps and tempering | 167 |
13 | Enrobers, moulding equipment, coolers and panning | 211 |
14 | Vegetable fats | 242 |
15 | Recipes | 257 |
16 | Instrumentation | 281 |
17 | Microbiology of chocolate | 312 |
18 | Packaging | 321 |
19 | Non-conventional machines and processes | 340 |
20 | Chocolate marketing and other aspects of the confectionery industry worldwide | 362 |
21 | Future trends | 386 |
Glossary | 391 | |
Useful conversion factors | 394 | |
Useful physical constants | 397 | |
Index | 399 |
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Add Industrial Chocolate Manufacture and Use, 'There are suprising few books on the subject of chocolate manufacture, and this volume will undoubtedly continue to lead the field'—Trends in Food Science and Technology., Industrial Chocolate Manufacture and Use to the inventory that you are selling on WonderClubX
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Add Industrial Chocolate Manufacture and Use, 'There are suprising few books on the subject of chocolate manufacture, and this volume will undoubtedly continue to lead the field'—Trends in Food Science and Technology., Industrial Chocolate Manufacture and Use to your collection on WonderClub |