{"product_id":"becketts-industrial-chocolate-manufacture-and-use-hardback-9781118780145","title":"Beckett's Industrial Chocolate Manufacture and Use (Hardback) 9781118780145","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBeckett's Industrial Chocolate Manufacture and Use\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eSteve T. Beckett (Edited by), ST Beckett (Author), Mark S. Fowler (Edited by), Gregory R. Ziegler (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118780145, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 5 May 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e800 pages\u003cbr\u003e24.6 x 18.4 x 3.6 cm, 1.497 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e'The fifth edition of this invaluable book continues to be the definitive work on all things to do with cocoa and chocolate... The level of detail is well judged, offering explanation, practical advice and plenty of technical and scientific detail in each chapter, but also providing cross references and an excellent bibliography at the end of each chapter to allow further investigation of topics. The writing style is lucid, drawing the reader into the subject and exciting interest and further reading. In addition to the text, there are many useful and interesting photographs, tables, drawings and charts which enhance the discussions and illustrate important points ... This is a book which justifies its place at the hand of anyone involved in cocoa and chocolate. There will be very few in the industry whose knowledge and experience are so comprehensive as not to find useful information between its covers.' \u003cb\u003eConfectionery Production, November 2017\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eSince the publication of the first edition of \u003ci\u003eIndustrial Chocolate Manufacture and Use\u003c\/i\u003e in 1988, it has become the leading technical book for the industry. \u003cbr\u003eFrom the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory.\u003cbr\u003eThis book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia.\u003cbr\u003eThe new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributors, xxiv\u003c\/p\u003e \u003cp\u003ePreface, xxxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Traditional chocolate making, 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStephen T. Beckett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 History, 1\u003c\/p\u003e \u003cp\u003e1.2 Outline of the process, 2\u003c\/p\u003e \u003cp\u003e1.3 Concept of the book, 7\u003c\/p\u003e \u003cp\u003eReferences, 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Cocoa beans: from tree to factory, 9\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMark S. Fowler and Fabien Coutel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction, 9\u003c\/p\u003e \u003cp\u003e2.2 Growing cocoa, 10\u003c\/p\u003e \u003cp\u003e2.3 Fermentation and drying, 20\u003c\/p\u003e \u003cp\u003e2.4 The cocoa supply chain, 25\u003c\/p\u003e \u003cp\u003e2.5 The cocoa value chain: long‐term perspectives and challenges, 31\u003c\/p\u003e \u003cp\u003e2.6 Quality assessment of cocoa, 34\u003c\/p\u003e \u003cp\u003e2.7 Types and origins of cocoa beans used in chocolate, 42\u003c\/p\u003e \u003cp\u003eConclusions, 47\u003c\/p\u003e \u003cp\u003eReferences, 48\u003c\/p\u003e \u003cp\u003eAppendix: Abbreviations, acronyms and organisations, 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Production of cocoa mass, cocoa butter and cocoa powder, 50\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHenri J. Kamphuis, revised by Mark S. Fowler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction, 50\u003c\/p\u003e \u003cp\u003e3.2 Cleaning of cocoa beans, 50\u003c\/p\u003e \u003cp\u003e3.3 Removal of shell, 52\u003c\/p\u003e \u003cp\u003e3.4 Breaking and winnowing, 53\u003c\/p\u003e \u003cp\u003e3.5 Alkalisation, 54\u003c\/p\u003e \u003cp\u003e3.6 Bean and nib roasting, 54\u003c\/p\u003e \u003cp\u003e3.7 Cocoa mass (cocoa liquor), 58\u003c\/p\u003e \u003cp\u003e3.8 Cocoa butter, 62\u003c\/p\u003e \u003cp\u003e3.9 Cocoa press cake and cocoa powder, 65\u003c\/p\u003e \u003cp\u003eConclusion, 69\u003c\/p\u003e \u003cp\u003eAppendix: Manufacturers of cocoa processing equipment, 70\u003c\/p\u003e \u003cp\u003eReferences and further reading, 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Sugar and bulk sweeteners, 72\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChristof Krüger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction, 72\u003c\/p\u003e \u003cp\u003e4.2 The production of sugar, 72\u003c\/p\u003e \u003cp\u003e4.3 Sugar qualities, 74\u003c\/p\u003e \u003cp\u003e4.4 The storage of sugar, 75\u003c\/p\u003e \u003cp\u003e4.5 Sugar grinding and the prevention of sugar dust explosions, 77\u003c\/p\u003e \u003cp\u003e4.6 Amorphous sugar, 80\u003c\/p\u003e \u003cp\u003e4.7 Other sugars and bulk sweeteners, 81\u003c\/p\u003e \u003cp\u003e4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89\u003c\/p\u003e \u003cp\u003e4.9 The sweetening power of sugars and bulk sweeteners, 92\u003c\/p\u003e \u003cp\u003e4.10 Other sensory properties of sugars and bulk sweeteners, 93\u003c\/p\u003e \u003cp\u003e4.11 Solubilities and melting points of sugars and bulk sweeteners, 95\u003c\/p\u003e \u003cp\u003e4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95\u003c\/p\u003e \u003cp\u003e4.13 Separate conching process for “no sugar added” chocolates, 97\u003c\/p\u003e \u003cp\u003e4.14 Pre‐ and probiotic chocolates, 97\u003c\/p\u003e \u003cp\u003eConclusions, 98\u003c\/p\u003e \u003cp\u003eReferences, 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Ingredients from milk, 102\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eUlla P. Skytte and Kerry E. Kaylegian\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction, 102\u003c\/p\u003e \u003cp\u003e5.2 Milk components, 103\u003c\/p\u003e \u003cp\u003e5.3 Milk‐based ingredients for chocolate, 114\u003c\/p\u003e \u003cp\u003eConclusion, 131\u003c\/p\u003e \u003cp\u003eReferences, 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Chocolate Crumb, 135\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMartin A. Wells\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction and history, 135\u003c\/p\u003e \u003cp\u003e6.2 Benefits of milk crumb, 136\u003c\/p\u003e \u003cp\u003e6.3 Typical crumb recipes, 137\u003c\/p\u003e \u003cp\u003e6.4 Flavour development in chocolate crumb, 137\u003c\/p\u003e \u003cp\u003e6.5 Sugar crystallisation during crumb manufacture, 141\u003c\/p\u003e \u003cp\u003e6.6 The structure of chocolate crumb, 142\u003c\/p\u003e \u003cp\u003e6.7 Typical crumb processes and equipment, 145\u003c\/p\u003e \u003cp\u003e6.8 Effect of the crumb process upon the crumb properties, 150\u003c\/p\u003e \u003cp\u003e6.9 Changes to crumb during storage, 150\u003c\/p\u003e \u003cp\u003eConclusion, 151\u003c\/p\u003e \u003cp\u003eReferences, 152\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Properties of cocoa butter and vegetable fats, 153\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGeoff Talbot\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction, 153\u003c\/p\u003e \u003cp\u003e7.2 Cocoa butter, 154\u003c\/p\u003e \u003cp\u003e7.3 Cocoa butter equivalents, 162\u003c\/p\u003e \u003cp\u003e7.4 Lauric cocoa butter substitutes, 176\u003c\/p\u003e \u003cp\u003e7.5 Non‐lauric cocoa butter replacers, 179\u003c\/p\u003e \u003cp\u003e7.6 Vegetable fats with specific properties, 181\u003c\/p\u003e \u003cp\u003eConclusion, 182\u003c\/p\u003e \u003cp\u003eReferences and further reading, 183\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Flavour development in cocoa and chocolate, 185\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGottfried Ziegleder\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction, 185\u003c\/p\u003e \u003cp\u003e8.2 Fermentation, 185\u003c\/p\u003e \u003cp\u003e8.3 Drying, 190\u003c\/p\u003e \u003cp\u003e8.4 Roasting, 193\u003c\/p\u003e \u003cp\u003e8.5 Conching, 201\u003c\/p\u003e \u003cp\u003e8.6 Dark chocolate and milk chocolate, 205\u003c\/p\u003e \u003cp\u003e8.7 Flavour release in chocolate, 208\u003c\/p\u003e \u003cp\u003eReferences, 209\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Particle size reduction, 216\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGregory R. Ziegler and Richard Hogg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction, 216\u003c\/p\u003e \u003cp\u003e9.2 Principles of fine grinding, 217\u003c\/p\u003e \u003cp\u003e9.3 Grinding equipment, 220\u003c\/p\u003e \u003cp\u003e9.4 Cocoa nib grinding, 224\u003c\/p\u003e \u003cp\u003e9.5 Chocolate refining, 226\u003c\/p\u003e \u003cp\u003e9.6 Particle size reduction and chocolate flow properties, 233\u003c\/p\u003e \u003cp\u003e9.7 Particle size and sensory properties, 237\u003c\/p\u003e \u003cp\u003eConclusions, 238\u003c\/p\u003e \u003cp\u003eReferences, 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Conching, 241\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStephen T. Beckett, Konstantinos Paggios and Ian Roberts\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction: the reason for conching, 241\u003c\/p\u003e \u003cp\u003e10.2 The principles of conching, 242\u003c\/p\u003e \u003cp\u003e10.3 The three phases of conching, 248\u003c\/p\u003e \u003cp\u003e10.4 Conching machines, 251\u003c\/p\u003e \u003cp\u003eConclusion, 272\u003c\/p\u003e \u003cp\u003eReferences and further reading, 273\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Chocolate flow properties, 274\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBettina Wolf\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction, 274\u003c\/p\u003e \u003cp\u003e11.2 Non‐Newtonian flow, 275\u003c\/p\u003e \u003cp\u003e11.3 Presentation of viscosity measurements, 278\u003c\/p\u003e \u003cp\u003e11.4 Single point flow measurement, 279\u003c\/p\u003e \u003cp\u003e11.5 Rotational viscometers, 282\u003c\/p\u003e \u003cp\u003e11.6 Vibrational viscometers, 285\u003c\/p\u003e \u003cp\u003e11.7 Oscillatory rheometers, 285\u003c\/p\u003e \u003cp\u003e11.8 Sample preparation and measurement procedures, 286\u003c\/p\u003e \u003cp\u003e11.9 Factors affecting the flow properties of chocolate, 289\u003c\/p\u003e \u003cp\u003e11.10 Advanced methods to characterise chocolate flow behaviour, 295\u003c\/p\u003e \u003cp\u003eConclusions, 296\u003c\/p\u003e \u003cp\u003eAcknowledgements, 296\u003c\/p\u003e \u003cp\u003eReferences, 296\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Bulk chocolate handling, 298\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJohn H. Walker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction, 298\u003c\/p\u003e \u003cp\u003e12.2 Viscosity and viscometry, 298\u003c\/p\u003e \u003cp\u003e12.3 Pump sizes, 301\u003c\/p\u003e \u003cp\u003e12.4 General criteria for choosing a pump, 301\u003c\/p\u003e \u003cp\u003e12.5 Types of pump, 302\u003c\/p\u003e \u003cp\u003e12.6 Pipeline pigging, 307\u003c\/p\u003e \u003cp\u003e12.7 Storage of liquid chocolate, 308\u003c\/p\u003e \u003cp\u003e12.8 Jacketed pipe work, 309\u003c\/p\u003e \u003cp\u003e12.9 Valves, 311\u003c\/p\u003e \u003cp\u003e12.10 Contamination removal, 312\u003c\/p\u003e \u003cp\u003eConclusions, 313\u003c\/p\u003e \u003cp\u003eAcknowledgements, 313\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Tempering, 314\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eErich J. Windhab\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction, 314\u003c\/p\u003e \u003cp\u003e13.2 Physics of cocoa butter crystallisation, 315\u003c\/p\u003e \u003cp\u003e13.3 Chocolate tempering technology, 316\u003c\/p\u003e \u003cp\u003e13.4 Measurement of temper and its related characteristics, 318\u003c\/p\u003e \u003cp\u003e13.5 Tempering processes, 323\u003c\/p\u003e \u003cp\u003e13.6 Types of tempering machine, 331\u003c\/p\u003e \u003cp\u003e13.7 Properties of CBCS tempered chocolate, 346\u003c\/p\u003e \u003cp\u003e13.8 Other methods of tempering, 352\u003c\/p\u003e \u003cp\u003eConclusion, 352\u003c\/p\u003e \u003cp\u003eAcknowledgements, 353\u003c\/p\u003e \u003cp\u003eReferences and further reading, 353\u003c\/p\u003e \u003cp\u003eAppendix: Machinery manufacturers, 355\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Moulding, enrobing and cooling chocolate products, 356\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMichael P. Gray, revised and updated by Ángel Máñez-Cortell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction, 356\u003c\/p\u003e \u003cp\u003e14.2 Moulding, 356\u003c\/p\u003e \u003cp\u003e14.3 Enrobing, 383\u003c\/p\u003e \u003cp\u003eConclusions, 398\u003c\/p\u003e \u003cp\u003eAcknowledgements, 398\u003c\/p\u003e \u003cp\u003eReferences and further reading, 398\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Non‐conventional machines and processes, 400\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDave J. Peters\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction, 400\u003c\/p\u003e \u003cp\u003e15.2 Ultrasound, 400\u003c\/p\u003e \u003cp\u003e15.3 High shear\/low temperature crystalliser, 402\u003c\/p\u003e \u003cp\u003e15.4 High pressure temperer, 404\u003c\/p\u003e \u003cp\u003e15.5 Extrusion, 405\u003c\/p\u003e \u003cp\u003e15.6 “Single shot” depositors, 413\u003c\/p\u003e \u003cp\u003e15.7 Aeration of chocolate, 418\u003c\/p\u003e \u003cp\u003e15.8 Cold forming technologies, 421\u003c\/p\u003e \u003cp\u003e15.9 Paste conching, 428\u003c\/p\u003e \u003cp\u003eConclusions, 428\u003c\/p\u003e \u003cp\u003eReferences, 429\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Chocolate panning, 431\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMarcel Aebi, revised by Mark S. Fowler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction, 431\u003c\/p\u003e \u003cp\u003e16.2 Panning methods, 432\u003c\/p\u003e \u003cp\u003e16.3 The process of chocolate panning, 434\u003c\/p\u003e \u003cp\u003e16.4 Packaging and storage, 444\u003c\/p\u003e \u003cp\u003e16.5 The panning department, 445\u003c\/p\u003e \u003cp\u003eConclusions and future developments, 449\u003c\/p\u003e \u003cp\u003eReferences and further reading, 449\u003c\/p\u003e \u003cp\u003eAppendix: Manufacturers of panning equipment, 449\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Chocolate rework, 450\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEdward Minson and Randall Hofberger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction, 450\u003c\/p\u003e \u003cp\u003e17.2 Rework, 450\u003c\/p\u003e \u003cp\u003e17.3 Constraints, 451\u003c\/p\u003e \u003cp\u003e17.4 Economics, 453\u003c\/p\u003e \u003cp\u003eConclusions, 455\u003c\/p\u003e \u003cp\u003eReferences, 455\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Artisan chocolate making, 456\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSophie Jewett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction, 456\u003c\/p\u003e \u003cp\u003e18.2 Chocolate trends in mature markets, 456\u003c\/p\u003e \u003cp\u003e18.3 Selecting the right product lines to make, 458\u003c\/p\u003e \u003cp\u003e18.4 Critical considerations, 464\u003c\/p\u003e \u003cp\u003e18.5 Taking products to market, 469\u003c\/p\u003e \u003cp\u003e18.6 Selecting the right chocolate, 473\u003c\/p\u003e \u003cp\u003e18.7 Hand‐tempering techniques, 474\u003c\/p\u003e \u003cp\u003eConclusions, 478\u003c\/p\u003e \u003cp\u003eFurther reading, 478\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Chocolate compounds and coatings, 479\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStuart Dale\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction, 479\u003c\/p\u003e \u003cp\u003e19.2 What are chocolate compounds and coatings?, 479\u003c\/p\u003e \u003cp\u003e19.3 Manufacture of compounds and coatings, 482\u003c\/p\u003e \u003cp\u003e19.4 How compounds are used, 485\u003c\/p\u003e \u003cp\u003e19.5 Benefits of using chocolate compounds, 485\u003c\/p\u003e \u003cp\u003e19.6 Trans fatty acids in chocolate compounds, 488\u003c\/p\u003e \u003cp\u003e19.7 Environmental aspects, 489\u003c\/p\u003e \u003cp\u003e19.8 Summary of the properties of compound coatings, 489\u003c\/p\u003e \u003cp\u003e19.9 The future of compound coatings, 489\u003c\/p\u003e \u003cp\u003eReferences and further reading, 491\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Recipes, 492\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eEdward G. Wohlmuth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Chocolate tastes in different countries, 492\u003c\/p\u003e \u003cp\u003e20.2 The basic ingredients, 494\u003c\/p\u003e \u003cp\u003e20.3 Conching to develop flavours, 495\u003c\/p\u003e \u003cp\u003e20.4 Chocolate recipes, 496\u003c\/p\u003e \u003cp\u003eConclusions, 508\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Sensory evaluation of chocolate and cocoa products, 509\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMeriel L. Harwood and John E. Hayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction, 509\u003c\/p\u003e \u003cp\u003e21.2 Types of sensory tests, 510\u003c\/p\u003e \u003cp\u003e21.3 Special considerations, 513\u003c\/p\u003e \u003cp\u003e21.4 General considerations\/good sensory testing practices, 517\u003c\/p\u003e \u003cp\u003eConclusions, 519\u003c\/p\u003e \u003cp\u003eReferences, 519\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Nutritional and health aspects of chocolate, 521\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJoshua D. Lambert\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction, 521\u003c\/p\u003e \u003cp\u003e22.2 Macronutrients, 522\u003c\/p\u003e \u003cp\u003e22.3 Vitamins and minerals, 523\u003c\/p\u003e \u003cp\u003e22.4 Flavanols and proanthocyanidins, 523\u003c\/p\u003e \u003cp\u003e22.5 Methylxanthines, 524\u003c\/p\u003e \u003cp\u003e22.6 Cardiovascular disease, 524\u003c\/p\u003e \u003cp\u003e22.7 Obesity and metabolic syndrome, 525\u003c\/p\u003e \u003cp\u003e22.8 Inflammation, 526\u003c\/p\u003e \u003cp\u003e22.9 Neuroprotective and cognitive effects, 527\u003c\/p\u003e \u003cp\u003eConclusions, 529\u003c\/p\u003e \u003cp\u003eAcknowledgements, 529\u003c\/p\u003e \u003cp\u003eReferences, 529\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Quality control and shelf life, 532\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMarlene B. Stauffer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction, 532\u003c\/p\u003e \u003cp\u003e23.2 Finding the perfect bean, 532\u003c\/p\u003e \u003cp\u003e23.3 Cocoa bean preparation on arrival, 535\u003c\/p\u003e \u003cp\u003e23.4 Cocoa bean cleaning, 535\u003c\/p\u003e \u003cp\u003e23.5 Roasting of cocoa beans, 537\u003c\/p\u003e \u003cp\u003e23.6 Cocoa nib grinding, 539\u003c\/p\u003e \u003cp\u003e23.7 Cocoa butter pressing, 541\u003c\/p\u003e \u003cp\u003e23.8 Cocoa powder, 542\u003c\/p\u003e \u003cp\u003e23.9 Chocolate manufacturing, 542\u003c\/p\u003e \u003cp\u003e23.10 Specifications, 547\u003c\/p\u003e \u003cp\u003e23.11 Tempering, 548\u003c\/p\u003e \u003cp\u003e23.12 Shelf life of finished confections, 549\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Instrumentation, 555\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eUlrich Loeser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction, 555\u003c\/p\u003e \u003cp\u003e24.2 Production measurement technology – in‐\/on‐line, off‐line, 557\u003c\/p\u003e \u003cp\u003e24.3 Laboratory analysis, 584\u003c\/p\u003e \u003cp\u003e24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594\u003c\/p\u003e \u003cp\u003eConclusions, 595\u003c\/p\u003e \u003cp\u003eAcknowledgements, 596\u003c\/p\u003e \u003cp\u003eReferences and further reading, 596\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Food safety in chocolate manufacture and processing, 598\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFaith Burndred and Liz Peace\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction, 598\u003c\/p\u003e \u003cp\u003e25.2 The importance of food safety management in chocolate processing, 598\u003c\/p\u003e \u003cp\u003e25.3 HACCP and prerequisite programmes, 599\u003c\/p\u003e \u003cp\u003e25.4 Physical hazards, 599\u003c\/p\u003e \u003cp\u003e25.5 Chemical hazards, 604\u003c\/p\u003e \u003cp\u003e25.6 Microbiological hazards, 607\u003c\/p\u003e \u003cp\u003e25.7 Allergen hazards, 614\u003c\/p\u003e \u003cp\u003eConclusions, 617\u003c\/p\u003e \u003cp\u003eReferences, 617\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Packaging, 620\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCarl E. Jones\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction, 620\u003c\/p\u003e \u003cp\u003e26.2 Confectionery types, 620\u003c\/p\u003e \u003cp\u003e26.3 Flow wrap machinery and sealing, 631\u003c\/p\u003e \u003cp\u003e26.4 Materials, 633\u003c\/p\u003e \u003cp\u003e26.5 Sustainability, 646\u003c\/p\u003e \u003cp\u003e26.6 Portion control, 648\u003c\/p\u003e \u003cp\u003e26.7 Quality control and environmental criteria, 651\u003c\/p\u003e \u003cp\u003eReferences and further reading, 653\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 The global chocolate confectionery market, 654\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJonathan Thomas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Background, 654\u003c\/p\u003e \u003cp\u003e27.2 The global chocolate market, 656\u003c\/p\u003e \u003cp\u003e27.3 Industry supply, 657\u003c\/p\u003e \u003cp\u003e27.4 Global production and consumption of chocolate, 659\u003c\/p\u003e \u003cp\u003e27.5 Reasons for eating confectionery, 662\u003c\/p\u003e \u003cp\u003e27.6 The marketing of confectionery, 665\u003c\/p\u003e \u003cp\u003e27.7 The regulatory position, 669\u003c\/p\u003e \u003cp\u003eConclusions, 672\u003c\/p\u003e \u003cp\u003eReferences, 674\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Legal aspects of chocolate manufacture, 675\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRichard Wood\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction, 675\u003c\/p\u003e \u003cp\u003e28.2 International standards – the Codex Alimentarius, 675\u003c\/p\u003e \u003cp\u003e28.3 European standards, 680\u003c\/p\u003e \u003cp\u003e28.4 United States of America, 686\u003c\/p\u003e \u003cp\u003e28.5 Canada, 689\u003c\/p\u003e \u003cp\u003e28.6 BRIC markets, 690\u003c\/p\u003e \u003cp\u003e28.7 Use of additives, 690\u003c\/p\u003e \u003cp\u003e28.8 Labelling, 692\u003c\/p\u003e \u003cp\u003eConclusions, 693\u003c\/p\u003e \u003cp\u003eFurther reading, 694\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Intellectual property: Protecting products and processes, 695\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePatrick J. Couzens\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Introduction, 695\u003c\/p\u003e \u003cp\u003e29.2 Patents, 695\u003c\/p\u003e \u003cp\u003e29.3 Trade marks, 708\u003c\/p\u003e \u003cp\u003e29.4 Designs, 711\u003c\/p\u003e \u003cp\u003e29.5 Copyright, 712\u003c\/p\u003e \u003cp\u003e29.6 Contracts and agreements, 713\u003c\/p\u003e \u003cp\u003e29.7 Trade secrets, 715\u003c\/p\u003e \u003cp\u003e29.8 Defensive publication, 717\u003c\/p\u003e \u003cp\u003e29.9 Strategy, 717\u003c\/p\u003e \u003cp\u003e29.10 Enforcement, 723\u003c\/p\u003e \u003cp\u003e29.11 How to find help, 724\u003c\/p\u003e \u003cp\u003eConclusions, 725\u003c\/p\u003e \u003cp\u003eReferences, 725\u003c\/p\u003e \u003cp\u003eAppendix: Useful web addresses, 726\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Future trends, 727\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eStephen T. Beckett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Past predictions, 727\u003c\/p\u003e \u003cp\u003e30.2 Present position, 729\u003c\/p\u003e \u003cp\u003e30.3 Possible future trends, 731\u003c\/p\u003e \u003cp\u003eReferences, 732\u003c\/p\u003e \u003cp\u003eGlossary, 734\u003c\/p\u003e \u003cp\u003eUseful physical constants, 737\u003c\/p\u003e \u003cp\u003eIndex, 739\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52472110776600,"sku":"9781118780145","price":167.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118780145.jpg?v=1785717363","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/becketts-industrial-chocolate-manufacture-and-use-hardback-9781118780145","provider":"Freshly Printed Books","version":"1.0","type":"link"}