The Science of Chocolate Hardcover – 29 Feb 2008
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"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."
From the Back Cover
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 reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. 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. Extracts from reviews of 1st Edition: .".". covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry ..". especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade ReviewSee all Product Description
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Top Customer Reviews
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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