Industrial Chocolate Manufacture and Use, 4th Edition

Since publication of the third edition in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. Taking account of significant changes and trends within the chocolate industry, and retaining the important and well-received key features of previous editions, much new information is incorporated into this fully revised and truly international fourth edition, particularly within chapters covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. Each author is an expert in a particular field, some are written from an academic point of view to demonstrate the principles involved, whilst others have been prepared by industrial authors with many years of practical experience. New chapters cover the following subjects: Chocolate crumb, Cold forming technologies, Intellectual property and Nutrition

Industrial Chocolate Manufacture and Use is an essential purchase for all those involved in the manufacture and use of chocolate, for confectionery and chocolate scientists and technologists in industry and academia, general food scientists and food technologists. All those involved in the formulation, analysis and processing of chocolate, those working with chocolate and cocoa as a food ingredient, and food product development and quality control personnel will also find this book of much interest and commercial use. Libraries in all universities and research establishments where food science and technology are studied and taught should all have copies of this essential work.