Cargando…
The science of chocolate /
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 th...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
©2000.
|
| Colección: | RSC paperbacks.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- The history of chocolate
- Chocolate ingredients
- Cocoa bean processing
- Liquid chocolate making
- Controlling the flow properties of liquid chocolate
- Crystallising the fat in chocolate
- Manufacturing chocolate products
- Analytical techniques
- Chocolate products and packaging
- Experiments with chocolate and chocolate products.