TY  - BOOK
AU  - Beckett, S.T  .
TI  - Industrial chocolate manufacture and use / 
SN  - 1461521114
U1  - 664.153 
PY  - 1988///
CY  - London : 
PB  - Blackie & Son Ltd , 
N1  - 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
ER  -