The first edition of this book provided an up-to-date scientific and technical approach to the principles of chocolate manufacture from the growing of cocoa beans to the packaging and marketing of the end product. This revised and updated edition, in addition to traditional chocolate manufacturing processes, covers many new and unconventional techniques. Separate marketing and packaging chapters reflect the importance of these subjects to this industry. New chapters are added on quality control and hygiene, environmental issues and microbiology. Tables of important physical constants, such as specific heat and density, are included. This book should be of interest to food technologists, food scientists and process equipment manufacturers in the confectionery and baking industry and its ingredients suppliers.
--This text refers to an out of print or unavailable edition of this title.