000			01445cam a2200193ua 4500
003			OSt
008			220321b ||||| |||| 00| 0 eng d
020			_a1461521114
020			_a9781461521112
041			_aeng
082			_a664.153 _bBEC/IN
100			_aBeckett, S.T . _95193
245	0	0	_aIndustrial chocolate manufacture and use /
250			_a1 /
260			_aLondon : _bBlackie & Son Ltd , _c1988.
300			_a388 ; .
505			_a1.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
942			_cBK
999			_c330141 _d330141