Industrial Chocolate Manufacture and Use

Front Matter....Pages i-xviii
Traditional chocolate making....Pages 1-7
Cocoa bean production and transport....Pages 8-24
Sugar....Pages 25-42
Milk....Pages 43-54
Cleaning, roasting and winnowing....Pages 55-69
Cocoa mass, cocoa butter, cocoa powder....Pages 70-82
Particle size reduction....Pages 83-101
Chemistry of flavour development in chocolate....Pages 102-116
Conching....Pages 117-138
Chocolate flow properties....Pages 139-155
Chocolate temper....Pages 156-166
Pumps and tempering....Pages 167-210
Enrobers, moulding equipment, coolers and panning....Pages 211-241
Vegetable fats....Pages 242-257
Recipes....Pages 258-280
Instrumentation....Pages 281-311
Microbiology of chocolate....Pages 312-320
Packaging....Pages 321-339
Non-conventional machines and processes....Pages 340-361
Chocolate marketing and other aspects of the confectionery industry worldwide....Pages 362-385
Future trends....Pages 386-390
Back Matter....Pages 391-408