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The Science of Chocolate [Hardcover]

S.T. Beckett
4.3 out of 5 stars  See all reviews (3 customer reviews)
RRP: £24.95
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Book Description

29 Feb 2008 0854049703 978-0854049707 2nd Ed
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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Product details

  • Hardcover: 234 pages
  • Publisher: Royal Society of Chemistry; 2nd Ed edition (29 Feb 2008)
  • Language: English
  • ISBN-10: 0854049703
  • ISBN-13: 978-0854049707
  • Product Dimensions: 15.2 x 2 x 22.8 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 341,467 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

"...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." -- Bioscience Education Bioscience Education "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." "A recommended buy." -- Crystallography Reviews, 1467 - 3508 online, Henk Schenk Crystallography Reviews "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." -- Chemistry World, for the Christmas Books Chemistry World

About the Author

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestle. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestle, and currently a director of Sporomex, an encapsulation research company.

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most Helpful Customer Reviews
23 of 23 people found the following review helpful
By A Customer
Format:Paperback
This is an excellent book about the production of chocolate. It's main objective is not only to provide an introduction to the chocolate making process, but also to tackle the underlying science. The introductory character of this book, however, does not imply that the book lacks detailed discussion of more advanced topics, such as fat polymorphism and interactions of emulsifiers.
This book is essentially a summary of 'Industrial chocolate manufacture and use', by the same author. It can be very useful to people who are interested, or even working in the confectionery industry, as a cheaper but nonetheless useful and complete alternative to 'industrial chocolate manufacture and use'. This book manages to compromise only on the processing technology details, and not on the underlying science. It also includes a list of references for each topic, should the reader want more detail on a specific aspect.
The book also includes a series of experiments that can be run on a simple school lab, which can be useful for science teachers. The experiments evolve around physical chemistry, mostly crystallization.
I strongly recommend this book because it combines introductory and advanced knowledge. People specializing in a specific area of chocolate production will also find it useful, as it summarizes the whole process while important aspects are discussed in relative detail.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Science made accessible 15 Mar 2009
Format:Hardcover
This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of "The Science of Chocolate". For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.
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1 of 4 people found the following review helpful
3.0 out of 5 stars Very interesting 24 Nov 2009
Format:Hardcover
As an under graduate physics student i found this book very interesting. The more chemical parts i liked less. But for the price thats oke.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  10 reviews
23 of 26 people found the following review helpful
4.0 out of 5 stars An Excellent Primer 19 Dec 2003
By JTG - Published on Amazon.com
Format:Paperback
If you were ever interested where chocolate came from, this is the book to answer your questions. With a reasonably thorough explanation, Beckett explains the engineering and scale aspects of the industrial production of chocolate. He makes is abundently clear that you do not want to produce chocolate from the raw bean.
He also covers the techniques used to determine the quality and character of the confection.
Good for the scientist or intelligent chocolatier alike.
10 of 11 people found the following review helpful
5.0 out of 5 stars The "Bible" of chocolate production! 6 Feb 2008
By Alain D'ABOVILLE - Published on Amazon.com
Format:Paperback
This book is the reference document for anyone truly interested in producing chocolate from cacao beans. Beckett is clearly detailing the chemical process at play, the methods currently used and the tools required. A serious professional work, this book is worth every penny. Following these explanations, putting hard work and some money in equipment you'll be able to start your chocolate production business. Unless this book makes you realize that the path from beans to truffle is arduous, technical and serious and ... therefore extremely rewarding if you persevere and have success.
6 of 6 people found the following review helpful
5.0 out of 5 stars Science made accessible 15 Mar 2009
By Adrenalin Streams - Published on Amazon.com
Format:Hardcover
This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of "The Science of Chocolate". For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.
4 of 4 people found the following review helpful
4.0 out of 5 stars The Science of Chocolate Review' 18 Oct 2013
By A. Whittington - Published on Amazon.com
Format:Hardcover
Stephen T. Beckett's The Science of Chocolate is an excellent overview of the scientific and engineering principles that go into chocolate production. It begins with a brief look at the history of chocolate and then moves forward to address how chocolate progresses from the cocoa bean to the chocolate bar in a store. The book follows the diagram presented early on about the major steps of chocolate making (cocoa bean preparation, cocoa liquor manufacture, mixing, grinding, etc.), and thus is well organized. Because of the book's format, a non-technical reader can still appreciate the extensive journey of cocoa as it becomes the prototypical chocolate bar, coating, or filling. Also included in the book are glimpses into industry standards, packaging, and nutrition myths and truths about chocolate and its production.
As a reader, the strength of this book is its repetition of key chocolate-making variables. For example, The Science of Chocolate continually mentions the topic of chocolate flow and points to it as a parameter of interest in the first half of the book. By the time chocolate flow is addressed in detail in Chapter 5, the reader is already aware of the importance of the topic. Chocolate flow/viscosity, fat content and structure, and crystallization are emphasized so heavily that when their respective chapters come about, the reader is clued in to their significance.
From a food science/engineering perspective, this book is very thorough on several topics. The extensive discussion of sugars and milk (Chapter 2), fats (throughout the book, but especially Chapter 6), and other additives such as emulsifiers and chemicals to prevent fat bloom has an authentic basis in organic chemistry but are stated simply, for the most part. In my opinion, the most complete, technical parts of the book are Chapters 4 and 5. These chapters look at liquid chocolate and its flow properties and bring up some interesting points. The section on quantifying the viscosity of chocolate as two primary parameters, yield value and plastic viscosity, is novel. Many individuals, myself included, usually consider viscosity to be a single, one-size-fits all variable, but Beckett points out the need for a different system when describing chocolate. Also, particle size is revealed to affect plastic viscosity and yield value in different ways than I had expected (I won't ruin it for potential readers, but for those with the book, I am referring to pages 88-90).
Principles of materials science also come into play somewhat, such as in the exploration of the crystallization of triglycerides. On this occasion, Beckett could have catered to his scientific audience a little more and focused more deeply on the crystal structures instead of glossing over them by comparing them to the stacking of chairs. A single projection looking on the ends of the triglyceride chains is presented in a figure and never discussed.
The mechanical aspects of the chocolate-making process are covered moderately well in the text. The descriptions of cocoa bean size compensation, winnowing, and roasting are whole, but the milling section is the most comprehensive. It addresses several types of mills, and the clear descriptions of these make the equipment able to be envisioned. This is particularly important because the equipment diagrams are often lacking. Some are overly dark, others are uselessly intricate, and many are not tied well to the text. Overall, I recommend that readers stick to the text unless the supplementary images are plots or actual photographs. Related to this point, a large issue I have is the lack of scale mentioned in the diagrams, photographs, and text. It is often difficult to picture the equipment because no numerical quantity is given for its volume or throughput. I finished the book with little idea of how many grinders or roasters a chocolate company might have in an average-sized production facility or how much cocoa one of these operations can handle.
The book concludes with a quick look at packaging, industry standards, and nutrition facts related to chocolate. These are useful but kept to an appropriate level of brevity. In the end, I recommend this book for readers with a moderate science background. Though sizing discussions are blatantly omitted from the book, there is a strong foundation in the examination of fluid flow, fat effects, and particle size.
5.0 out of 5 stars Just what I needed 6 Jan 2014
By fish - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is just what I needed to help me understand the whole process of chocolate and it is all in one book.
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