The Science of Chocolate

Filename: the-science-of-chocolate.pdf
ISBN: 9781782625957
Release Date: 2015-11-09
Number of pages: 250
Author: Stephen T Beckett
Publisher: Royal Society of Chemistry

Download and read online The Science of Chocolate in PDF and EPUB 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 Science of Chocolate

Filename: the-science-of-chocolate.pdf
ISBN: 9780854049707
Release Date: 2008
Number of pages: 240
Author: S. T. Beckett
Publisher: Royal Society of Chemistry

Download and read online The Science of Chocolate in PDF and EPUB 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 Science of Chocolate

Filename: the-science-of-chocolate.pdf
ISBN: OCLC:925448883
Release Date: 2011
Number of pages:

Download and read online The Science of Chocolate in PDF and EPUB Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.

Chocolate Cocoa and Confectionery Science and Technology

Filename: chocolate-cocoa-and-confectionery-science-and-technology.pdf
ISBN: 9789401179249
Release Date: 2012-12-06
Number of pages: 904
Author: Bernard Minifie
Publisher: Springer Science & Business Media

Download and read online Chocolate Cocoa and Confectionery Science and Technology in PDF and EPUB The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Chocolate Science and Technology

Filename: chocolate-science-and-technology.pdf
ISBN: 9781118913772
Release Date: 2016-05-05
Number of pages: 536
Author: Emmanuel Ohene Afoakwa
Publisher: John Wiley & Sons

Download and read online Chocolate Science and Technology in PDF and EPUB This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

The Science of Sugar Confectionery

Filename: the-science-of-sugar-confectionery.pdf
ISBN: 9781782626091
Release Date: 2015-11-09
Number of pages:
Author: William P Edwards
Publisher: Royal Society of Chemistry

Download and read online The Science of Sugar Confectionery in PDF and EPUB Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

Die letzten Geheimnisse der Kochkunst

Filename: die-letzten-geheimnisse-der-kochkunst.pdf
ISBN: 3642624669
Release Date: 2014-08-23
Number of pages: 363
Author: Peter Barham
Publisher: Springer

Download and read online Die letzten Geheimnisse der Kochkunst in PDF and EPUB Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.

Sex Drugs Chocolate

Filename: sex-drugs-chocolate.pdf
ISBN: 9780007127085
Release Date: 2008
Number of pages: 390
Author: Paul Martin
Publisher: HarperCollins UK

Download and read online Sex Drugs Chocolate in PDF and EPUB This is a book about the lengths people will go to nuzzle out some pleasure--and the scientific reasons that lie behind those impulses, written in an accessible and entertaining way. Paul Martin looks at changing attitudes to pleasure over the centuries, including religious and philosophical lawgiving on the subject, before moving on to the scientific hardwiring that supports all this human frenzy. He looks too at chemical pleasures, at our attempts to bottle the pleasure-giving principle for easy access and regular self-medication--from caffeine to heroin, from tobacco to glue. Which brings us to addiction, and the darker side of pleasure's many moons--before coming back full circle to the therapeutic bliss of pleasure, its key role in an individual's health, and that least-promoted, most-undervalued but most satisfying daily pleasure of all--sweet sleep.

Beckett s Industrial Chocolate Manufacture and Use

Filename: beckett-s-industrial-chocolate-manufacture-and-use.pdf
ISBN: 9781118923573
Release Date: 2017-02-28
Number of pages: 800
Author: Steve T. Beckett
Publisher: John Wiley & Sons

Download and read online Beckett s Industrial Chocolate Manufacture and Use in PDF and EPUB Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Charlie und die Schokoladenfabrik

Filename: charlie-und-die-schokoladenfabrik.pdf
ISBN: 9783644574212
Release Date: 2016-08-26
Number of pages: 192
Author: Roald Dahl
Publisher: Rowohlt Verlag GmbH

Download and read online Charlie und die Schokoladenfabrik in PDF and EPUB Willy Wonka stand ganz allein in dem großen offenen Fabriktor. Seine Augen waren ungewöhnlich lebhaft. Plötzlich machte er ein paar komische kleine Tanzschritte, breitete die Arme aus und rief: «Willkommen, meine kleinen Freunde! Willkommen in der Schokoladenfabrik!» Der geheimnisvolle Willy Wonka öffnet zum ersten Mal die Tore seiner Schokoladenfabrik. Charlie kann es kaum fassen, dass er als eines der fünf glücklichen Kinder, die eine Goldene Eintrittskarte gewonnen haben, dort hineindarf. Denn Willy Wonka macht nicht nur die köstlichste Schokolade – er ist der beste Süßigkeitenerfinder aller Zeiten! Aber Charlie hätte nie gedacht, welche verrückten Abenteuer ihn in Wonkas Schokoladenfabrik wirklich erwarten würden ...

Chocolate in Health and Nutrition

Filename: chocolate-in-health-and-nutrition.pdf
ISBN: 9781617798030
Release Date: 2012-08-04
Number of pages: 553
Author: Ronald Watson
Publisher: Springer Science & Business Media

Download and read online Chocolate in Health and Nutrition in PDF and EPUB Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines. Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters. The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented. Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate.

The Gourmet s Guide to Chocolate

Filename: the-gourmet-s-guide-to-chocolate.pdf
ISBN: 0688025013
Release Date: 1984-11-01
Number of pages: 128
Author: Lesly Berger
Publisher: Olympic Marketing Corporation

Download and read online The Gourmet s Guide to Chocolate in PDF and EPUB Discusses the growing, history, and manufacture of chocolate, surveys the outstanding chocolate-makers, and offers advice on cooking with chocolate

Das Echo der Erinnerung

Filename: das-echo-der-erinnerung.pdf
ISBN: 9783104037035
Release Date: 2015-09-30
Number of pages: 544
Author: Richard Powers
Publisher: S. Fischer Verlag

Download and read online Das Echo der Erinnerung in PDF and EPUB Nach seinem Bestseller ›Der Klang der Zeit‹ erforscht Richard Powers, was Familien im Innersten zusammenhält: das zerbrechliche Geflecht aus Gefühl und Erinnerung. Die ergreifende Geschichte eines Geschwisterpaares und ein Panorama des heutigen Amerikas vereinen sich hier in seinem neuen großen Roman. Kearney ist die geographische Mitte der USA - und die Mitte von Nirgendwo. In einer Winternacht überschlägt sich Mark mit dem Auto. Als er wieder ins Leben zurückfindet, hält er seine Schwester Karin für eine feindliche Doppelgängerin. Sie hingegen versucht alles, um ihm ein normales Leben zu ermöglichen. Auf einer bewegenden Reise in das Innerste einer Familie macht uns Richard Powers mit dem größten Geschichtenerzähler bekannt: unserer Erinnerung. Sie schafft das Echo unseres Lebens, das uns trägt, umfängt und bisweilen grausam täuscht.

Der Schokoladenkrieg

Filename: der-schokoladenkrieg.pdf
ISBN: 3570301311
Release Date: 2004
Number of pages: 223
Author: Robert Cormier

Download and read online Der Schokoladenkrieg in PDF and EPUB

From Cocoa Bean to Chocolate

Filename: from-cocoa-bean-to-chocolate.pdf
ISBN: 9780761365600
Release Date: 2012-01-08
Number of pages: 24
Author: Robin Nelson
Publisher: Lerner Publications

Download and read online From Cocoa Bean to Chocolate in PDF and EPUB Looks at the process behind the making of chocolate, from the growing of cacao bean pods, through drying the beans, transporting them, processing them into cocoa butter, mixing the chocolate, packaging it, and finally eating a chocolate treat.