Chocolate, Cocoa, and Confectionery: Science and Technology - 2nd Edition

2nd Edition, 2nd Printing AVI Publishing (1982). GOOD, Highlights in Chapter 5 only. (neatly done). Binding is tight and square. Light wear on cover. x, 735 pages : Illustrations ; 24 cm. . . . . . . . . . TABLE OF CONTENTS: PART I: COCOA AND CHOCOLATE: 1.) History of cocoa and chocolate -- 2.) Cocoa processes -- 3.) Cocoa butter and replacement fats -- 4.) Lecithin chemistry and uses in chocolate and cocoa -- 5.) Chocolate manufacture -- 6.) Confectionery coatings, dietetic chocolates -- 7.) Chocolate bars and covered confectionery: production methods ------ PART II: CONFECTIONERY: 8.) Confectionery sugars -- 9.) Confectionery fats -- 10.) Milk and milk products -- 11.) Egg albumen and other whipping agents -- 12.) Gelatinizing agents, gums, glazes, pectin -- 13.) Starches, modified starches, soya flour, soya proteins -- 14.) Jam, preserved fruit, dried fruit -- 15.) Nuts -- 16.) Chemical and allied substances used in confectionery manufacture -- 17.) Colors used in chocolate and confectionery -- 18.) Flavor and flavoring materials -- 19.) Confectionery processes and recipes ------ PART III: GENERAL TECHNOLOGY: 20.) Bloom, microbiological and other spoilage problems -- 21.) Pest control -- 22.) Wrapping and packaging -- 23.) Quality control -- 24.) Food value of chocolate and confectionery -- 25.) The organization of research and development

Product Info

ISBN: 0870553305

ISBN-13: 9780870553301

Publisher: AVI Publishing Company

Year: 1982

Type: Used

Binding: Hardcover

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