| Description |
x, 735 pages : illustrations ; 24 cm |
| Content |
text txt |
| Media |
unmediated n |
| Carrier |
volume nc |
| Edition |
2d ed. |
| Bibliography |
Includes bibliographical references (pages 691-697) and index. |
| Contents |
Part I. Cocoa and chocolate -- 1. History of cocoa and chocolate -- 2. Cocoa processes -- 3. Cocoa butter and replacement fats -- 4. Lecithin chemistry and uses in chocolate and cocoa -- 5. Chocolate manufacture -- 6. Confectionery coatings, dietetic chocolates -- 7. Chocolate bars and covered confectionery: production methods -- Part II. Confectionery -- 8. Confectionery sugars -- 9. Confectionery fats -- 10. Milk and milk products -- 11. Egg albumen and other whipping agents -- 12. Gelatinizing agents, gums, glazes, pectin -- 13. Starches, modified starches, soya flour, soya proteins -- 14. Jam, preserved fruit, dried fruit -- 15. Nuts -- 16. Chemical and allied substances used in confectionery manufacture -- 17. Colors used in chocolate and confectionery -- 18. Flavor and flavoring materials -- 19. Confectionery processes and recipes -- Part III. General technology -- 20. Bloom, microbiological and other spoilage problems -- 21. Pest control -- 22. Wrapping and packaging -- 23. Quality control -- 24. Food value of chocolate and confectionery -- 25. The organization of research and development. |
| Subject(s) |
Confectionery.
|
|
Chocolate.
|
|
Cocoa.
|
|
