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Industrial chocolate manufacture and use /

By: Beckett, S.T.
Material type: materialTypeLabelBookPublisher: London : Blackie & Son Ltd , 1988Edition: 1.Description: 388.ISBN: 1461521114; 9781461521112.DDC classification: 664.153
Contents:
1.Traditional Chocolate Making 2.Cocoa Beans: from Tree to Factory 3.Sugar and Bulk Sweeteners 4.Ingredients from Milk 5.Chocolate Crumb 6.Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder 7.Particle Size Reduction 8.Flavour Development in Cocoa and Chocolate 9.Conching 10.Chocolate Flow Properties 11.Bulk Chocolate Handling 12.Chocolate Temper 13.Tempering 14.Moulding, Enrobing and Cooling Chocolate Products 15.Cold Forming Technologies 16.Chocolate Panning 17.Non-Conventional Machines and Processes 18.Chocolate Rework 19.Vegetable Fats 20.Recipes 21.Project Management and Process Control 22.Instrumentation 23.Food Safety in Chocolate Manufacture and Processing 24.Packaging 25.Legal Aspects of Chocolate Manufacture 26.Intellectual Property; Protecting Products and Processes 27.Nutrition and Health Aspects of Chocolate 28.Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide 29.Future Trends
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Item type Current location Call number Status Date due Barcode
Books (General) Books (General) Kelappaji College of Agricultural Engineering & Technology Library, Tavanur
664.153 (Browse shelf) Available KAU_KCAEFT-18104

1.Traditional Chocolate Making 2.Cocoa Beans: from Tree to Factory 3.Sugar and Bulk Sweeteners 4.Ingredients from Milk 5.Chocolate Crumb 6.Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder 7.Particle Size Reduction 8.Flavour Development in Cocoa and Chocolate 9.Conching 10.Chocolate Flow Properties 11.Bulk Chocolate Handling 12.Chocolate Temper 13.Tempering 14.Moulding, Enrobing and Cooling Chocolate Products 15.Cold Forming Technologies 16.Chocolate Panning 17.Non-Conventional Machines and Processes 18.Chocolate Rework 19.Vegetable Fats 20.Recipes 21.Project Management and Process Control 22.Instrumentation 23.Food Safety in Chocolate Manufacture and Processing 24.Packaging 25.Legal Aspects of Chocolate Manufacture 26.Intellectual Property; Protecting Products and Processes 27.Nutrition and Health Aspects of Chocolate 28.Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide 29.Future Trends

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