Book description
Since the third edition of this standard work in 1999, there has been a
significant increase in the amount of chocolate manufactured worldwide.
The fourth edition of Industrial Chocolate Manufacture and Use
provides up-to-date coverage of all major aspects of chocolate
manufacture and use, from the growing of cocoa beans to the packaging
and marketing of the end product.
Retaining the important and well-received key features of the
previous edition, the fourth edition also contains completely new
chapters covering chocolate crumb, cold forming technologies,
intellectual property, and nutrition. Furthermore, taking account of
significant changes and trends within the chocolate industry, much new
information is incorporated, particularly within such chapters as
those covering the chemistry of flavour development, chocolate flow
properties, chocolate packaging, and chocolate marketing.
This fully revised and expanded new edition is an essential purchase
for all those involved in the manufacture and use of chocolate.
Dr Steve Beckett, Formerly of Nestle UK, UK
