Books

  1. Chocolate Baking (Baking S.)
    Chocolate Baking (Baking S.)
  2. The Pudding That Took a Thousand Cooks
    The Pudding That Took a Thousand Cooks
  3. Cookies, Biscuits and Biscotti (Baking S.)
    Cookies, Biscuits and Biscotti (Baking S.)
  4. Food Culture in Mexico (Food Culture Around the World S.)
    Food Culture in Mexico (Food Culture Around the World S.)
  5. Mourjou: The Life and Food of an Auvergne Village
    Mourjou: The Life and Food of an Auvergne Village
  6. The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
    The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
  7. A Tuscan Seduction: A Romantic Cookbook for Two
    A Tuscan Seduction: A Romantic Cookbook for Two
  8. Salute!: Food, Wine and Travel in Southern Italy
    Salute!: Food, Wine and Travel in Southern Italy
  9. Young and Hungry: The Real Deal on Cooking Fresh and Affordable Food
    Young and Hungry: The Real Deal on Cooking Fresh and Affordable Food
  10. Old New Brunswick Kitchens
    Old New Brunswick Kitchens
  11. Delightful Thai Food (Celebrity Chefs S.)
    Delightful Thai Food (Celebrity Chefs S.)
  12. A Vintner's Guide to Red Wine: What to Buy and What to Drink in the Year 2000
    A Vintner's Guide to Red Wine: What to Buy and What to Drink in the Year 2000
  13. Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral
    Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral
  14. Cake Decorating for the First Time
    Cake Decorating for the First Time
  15. The Book of Tequila
    The Book of Tequila
  16. Fresh in Winter (Seasonal Cookbooks)
    Fresh in Winter (Seasonal Cookbooks)
  17. INDIAN COOKERY
    INDIAN COOKERY
  18. Corks and Screws: An Irreverent Journey to the World's Most Famous Vineyards
    Corks and Screws: An Irreverent Journey to the World's Most Famous Vineyards
  19. Citrus Flavors
    Citrus Flavors
  20. Food: Fun, Healthy and Safe (Books Beyond Words S.)
    Food: Fun, Healthy and Safe (Books Beyond Words S.)
  21. The Really Whole Food Cookbook
    The Really Whole Food Cookbook
  22. The Whole Lesbian Sex Book: A Passionate Guide for All of Us
    The Whole Lesbian Sex Book: A Passionate Guide for All of Us
  23. Ultimate Gay Sex
    Ultimate Gay Sex
  24. Strangers: Homosexuality in the Nineteenth Century
    Strangers: Homosexuality in the Nineteenth Century
  25. The Lesbian Sex Book: A Guide for Women Who Love Women
    The Lesbian Sex Book: A Guide for Women Who Love Women
The Science of Chocolate (Rsc Paperbacks)
Average customer rating: 4 out of 5 stars
  • An Excellent Primer
 The Science of Chocolate (Rsc Paperbacks)
S. Beckett
Manufacturer: Royal Society of Chemistry
ProductGroup: Book
Binding: Paperback

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Similar Items:
  1. The Science of Sugar Confectionery (Rsc Paperbacks)
  2. Making Artisan Chocolates
  3. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
  4. The True History of Chocolate
  5. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes

ASIN: 0854046003

Book Description

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.

Customer Reviews:

4 out of 5 stars An Excellent Primer.......2003-12-20

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.

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  6. Mentsh: On Being Jewish and Queer
  7. New Queer Cinema: A Critical Reader
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