By Steve T. Beckett, Mark S. Fowler, Gregory R. Ziegler
Because the 3rd variation of this average paintings in 1999, there was an important raise within the volume of chocolate synthetic world wide. The fourth version of business Chocolate Manufacture and Use offers up to date assurance of all significant facets of chocolate manufacture and use, from the becoming of cocoa beans to the packaging and advertising of the tip product. maintaining the real and well-received key positive aspects of the former version, the fourth version additionally comprises thoroughly new chapters protecting chocolate crumb, chilly forming applied sciences, highbrow estate, and food. moreover, taking account of vital alterations and traits in the chocolate undefined, a lot new info is integrated, rather inside of such chapters as these protecting the chemistry of flavour improvement, chocolate move homes, chocolate packaging, and chocolate advertising. This totally revised and increased new version is an important buy for all these inquisitive about the manufacture and use of chocolate.
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Extra info for Industrial Chocolate Manufacture and Use
Edward G. Wohlmuth was born and educated in Austria and moved to London in 1952 where he became a pastry chef (French/Austrian style) with training in England, Germany and Austria. In 1972 he moved to Caxton London Chocolate company where he was production manager and then the technical services application manager. He maintained this position with Steward & Arnold Chocolate Company, High Wycombe, then Lesme and Barry Callebaut UK, making technical visits to Europe, Middle East, China, Asia Pacific, including Japan, Australia, NZ, India, Pakistan, Bangladesh, Canada and the USA.
2 and briefly described below. Further details are given in the relevant chapters of the book. 1 Some important dates in the history of cocoa and chocolate. 1 Preparation of cocoa nib – flavour development The cocoa tree produces pods containing a pulp and the raw beans. The outer pod is removed together with some of the pulp and the beans are fermented. This enables chemical compounds to develop inside the beans, which are the precursors of the flavour in the final chocolate. Failure to carry out this stage properly cannot be rectified by processing at a later date.
This chapter examines how growing of cocoa, fermentation and drying, and storage and transport can affect quality prior to arrival at the factory. Also discussed are the operations of the cocoa markets, quality assessment and the use of different types or origins of cocoa for chocolate. Cocoa has a long supply chain extending from smallholders, often in remote, less well-developed tropical regions of the world, to factories and consumers mainly in developed industrial countries. Like any crop, it is susceptible to changes in the weather, to pests and diseases and to social and economic factors.
Industrial Chocolate Manufacture and Use by Steve T. Beckett, Mark S. Fowler, Gregory R. Ziegler
Categories: Food Science