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The science of chocolate

Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

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  • "From the Publisher: 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. We learn how the flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and the author 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 bubbles inside a chocolate bar. The 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."
  • "Covers the history, ingredients, and processing techniques used in the manufacture of chocolate."@en
  • "This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate, 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"
  • "The author, who "has worked in chocolate research with Nestlé for many years," presents the complete chocolate making process. "A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved."--Cover."@en
  • "Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery."@en
  • "This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate."

genre

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  • "Electronic books"@en
  • "Electronic books"
  • "Llibres electrònics"
  • "Livres électroniques"

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  • "La ciencia del chocolate"
  • "La ciencia del chocolate"@es
  • "The Science of Chocolate"
  • "The science of chocolate"
  • "The science of chocolate"@en
  • "The Science of chocolate"
  • "Science of chocolate"
  • "Science of chocolate"@en
  • "La Ciencia del chocolate"

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