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Title Industrial chocolate manufacture and use / edited by S.T. Beckett.
Imprint Oxford ; Malden, Mass. : Blackwell Science, 1999.
Edition 3rd ed.

View online
Subject Chocolate.
Alt Name Beckett, S. T.
View online
Subject Chocolate.
Alt Name Beckett, S. T.
Description 1 online resource (xix, 488 pages) : illustrations
Edition 3rd ed.
Bibliography Note Includes bibliographical references and index.
Note Print version record.
ISBN 0632061766 (electronic bk.)
9780632061761 (electronic bk.)
OCLC # 47011781
Additional Format Print version: Industrial chocolate manufacture and use. 3rd ed. Oxford ; Malden, Mass. : Blackwell Science, 1999 0632054336 (DLC) 99036702 (OCoLC)41621183
Table of Contents
1Traditional Chocolate Making / S. T. Beckett1
2Cocoa Beans: From Tree to Factory / M. S. Fowler8
3Sugar and Bulk Sweeteners / Ch. Kruger36
4Ingredients from Milk / S. J. Haylock, T. M. Dodds57
5Cleaning, Roasting and Winnowing / R. F. M. Heemskerk78
6Cocoa Mass, Cocoa Butter and Cocoa Powder / E. H. Meursing, J. A. Zijderveld101
7Particle Size Reduction / G. R. Ziegler, R. Hogg115
8The Chemistry of Flavour Development in Chocolate / P. S. Dimick, J. C. Hoskin137
9Conching / S. T. Beckett153
10Chocolate Flow Properties / J. Chevalley182
11Bulk Chocolate Handling / R. B. Nelson, S. T. Beckett201
12Chocolate Temper / G. Talbot218
13Tempering / R. B. Nelson231
14Enrobers, Moulding Equipment and Coolers / R. B. Nelson259
15Chocolate Panning / M. Aebi287
16Chocolate Rework / E. Minson302
17Vegetable Fats / G. Talbot307
18Recipes / K. Jackson323
19Instrumentation / I. McFarlane347
20Microbiology and Risk Assessment of Cocoa Ingredients and Chocolate / D. A. Mazigh377
21Packaging / A. V. Martin, N. Ferguson388
22Non-conventional Machines and Processes / S. T. Beckett405
23Legislative Aspects of Chocolate Manufacture / J. A. Smith429
24Chocolate Marketing and Other Aspects of the Confectionery Industry World-wide / C. Nuttall, W. A. Hart439
25Future Trends / S. T. Beckett460
 Useful conversion factors467
 Useful physical constants470

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