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Books > Engineering & Transportation > Engineering > Industrial, Manufacturing & Operational Systems > 0854049703
  1. The Science of Chocolate
    The Science of Chocolate
    The Science of Chocolate
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  2. The Science of Chocolate

    [0854049703]
    Delivery: 10-20 Working Days
    Customer Ratings (14 reviews)
    Price R1064.00

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Additional Information

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.

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Specifications

Country
USA
Author
Stephen T Beckett
Binding
Hardcover
Brand
Beckett, Stephen T.
EAN
9780854049707
Edition
2nd
ISBN
0854049703
IsEligibleForTradeIn
1
Label
Royal Society of Chemistry
Manufacturer
Royal Society of Chemistry
MPN
9780854049707
NumberOfItems
1
NumberOfPages
240
PartNumber
9780854049707
PublicationDate
2008-02-14
Publisher
Royal Society of Chemistry
Studio
Royal Society of Chemistry
Most Helpful Customer Reviews

If you were ever interested where chocolate came from, this is the book to answer your questions. With a reasonably thorough explanation, Beckett explains the engineering and scale aspects of the industrial production of chocolate. He makes is abundently clear that you do not want to produce chocolate from the raw bean.
He also covers the techniques used to determine the quality and character of the confection.
Good for the scientist or intelligent chocolatier alike.
This book is the reference document for anyone truly interested in producing chocolate from cacao beans. Beckett is clearly detailing the chemical process at play, the methods currently used and the tools required. A serious professional work, this book is worth every penny. Following these explanations, putting hard work and some money in equipment you'll be able to start your chocolate production business. Unless this book makes you realize that the path from beans to truffle is arduous, technical and serious and ... therefore extremely rewarding if you persevere and have success.
This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of "The Science of Chocolate". For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.
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