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Le chocolat : fabrication industrielle et utilisation.

Industrial chocolate manufacture and use.

Auteurs : BECKETT S. T.

Type de monographie : Ouvrage

Résumé

This book covers the principles of chocolate manufacture from the growing of cocoa beans to the packaging and marketing of the end product. Tables of important physical constants such as specific heat and density are included. Extract from the table of contents: traditional chocolate making; cocoa beans: from tree to factory; the chemistry of flavour development in chocolate; chocolate flow properties; bulk chocolate handling; chocolate temper; tempering; enrobers, moulding equipment and coolers (tunnel coolers; multitier coolers; flexible storage systems); recipes; instrumentation; microbiology and risk assessment of cocoa ingredients and chocolate; packaging; non-conventional machines and processes (frozen cone/plunger method: principle of operation, advantages and disadvantages); legislative aspects of chocolate manufacture.

Détails

  • Titre original : Industrial chocolate manufacture and use.
  • Identifiant de la fiche : 2003-0495
  • Langues : Anglais
  • Édition : Blackwell Science - Royaume-uni/Royaume-uni
  • Date d'édition : 2002
  • ISBN : 0632054336
  • Source : Source : ed. 3; 510 p. (17.5 x 25); fig.; tabl.; ref.; index; GBP 99.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation