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Chocolate, Cocoa and Confectionery: Science and Technology
Written Paper. Lookup at Google Scholar. Chocolate, cocoa, and confectionery: science and technology. The current status of scientific and technical knowledge on chocolate, cocoa, and confectionery is presented for students, technicians, scientists, and managers in the chocolate and confectionery industry. Information on cocoa products covers: history, materials processes, fat composition, lecithin chemistry and use, coatings, dietetic chocolates, and production. Information on confectioneries covers: sources and ingredients sugars, fats, milk and its products, egg albumin, gelatin agents, starches, proteins , products jams, fruit products, nuts, use in chocolates , colors and flavors, production processes, and recipes. General technology themes address problem areas spoilage, pest control, packaging, quality control and food values of chocolate and confectionery.
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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic techn Search Result : Healthy chocolate?