The science of chocolate
2nd ed.
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Author
Contributions
- Royal Society of Chemistry (Great Britain) - Contributor
Publication
2008 - RSC Publishing, Cambridge, UK, England
Language
English
Word Count
60,000 words, Guess
Page Count
240 pages
Identifiers
- Internet Archivesciencechocolate00beck
- Internet Archivesciencechocolate00beck_026
- Internet Archiveisbn_0854049703
- Internet Archivescienceofchocola0002edbeck
- ISBN-100854049703
and 6 more
- ISBN-139780854049707
- Goodreads3407225
- Library of Congress Control Number2008399672
- OCLC Control Number180473557
- Better World Books9780854049707
- Open LibraryOL16915483M
Classifications
- DDC664.5
- LCCTP640 .B43 2008
- LCCTP640
Description
From the Publisher: The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The reader is shown how, apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. We learn how the flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and the author dedicates special emphasis to how best this can be controlled. The second edition contains new chapters, covering topics which include nutrition-why chocolate is good for you-how to stop it melting in hot countries and possible methods of putting bubbles inside a chocolate bar. The book will appeal to those with a fascination for chocolate, and will be of specialist interest to those studying food sciences and working in the confectionery industry.
Other Editions
- The science of chocolate
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