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Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry.
From 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.
This 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.
The 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.
From 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.
This 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.
The 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.
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry.
From 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.
This 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.
The 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.
From 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.
This 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.
The 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.
Über den Autor
About the Editors
Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK
Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK
Gregory R. Ziegler, Department of Food Science, Pennsylvania State University, USA
Inhaltsverzeichnis
Contributors, xxiv Preface, xxxv 1 Traditional chocolate making, 1
Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long¿term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72
Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for "no sugar added" chocolates, 97 4.14 Pre¿ and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk¿based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135
Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non¿lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216
Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241
Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274
Bettina Wolf 11.1 Introduction, 274 11.2 Non¿Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298
John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314
Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356
Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non¿conventional machines and processes, 400
Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 "Single shot" depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431
Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449 References and further reading, 449 Appendix: Manufacturers of panning equipment, 449 17 Chocolate rework, 450
Edward Minson and Randall Hofberger 17.1 Introduction, 450 17.2 Rework, 450 17.3 Constraints, 451 17.4 Economics, 453 Conclusions, 455 References, 455 18 Artisan chocolate making, 456
Sophie Jewett 18.1 Introduction, 456 18.2 Chocolate trends in mature markets, 456 18.3 Selecting the right product lines to make, 458 18.4 Critical considerations, 464 18.5 Taking products to market, 469 18.6 Selecting the right chocolate, 473 18.7 Hand¿tempering techniques, 474 Conclusions, 478 Further reading, 478 19 Chocolate compounds and coatings, 479
Stuart Dale 19.1 Introduction, 479 19.2 What are chocolate compounds and coatings?, 479 19.3 Manufacture of compounds and coatings, 482 19.4 How compounds are used, 485 19.5 Benefits of using chocolate compounds, 485 19.6 Trans fatty acids in chocolate compounds, 488 19.7 Environmental aspects, 489 19.8 Summary of the properties of compound coatings, 489 19.9 The future of compound coatings, 489 References and further reading, 491 20 Recipes, 492
Edward G. Wohlmuth 20.1 Chocolate tastes in different countries, 492 20.2 The basic ingredients, 494 20.3 Conching to develop flavours, 495 20.4 Chocolate recipes, 496 Conclusions, 508 21 Sensory evaluation of chocolate and cocoa products, 509
Meriel L. Harwood and John E. Hayes 21.1 Introduction, 509 21.2 Types of sensory tests, 510 21.3 Special considerations, 513 21.4 General considerations/good sensory testing practices, 517 Conclusions, 519 References, 519 22 Nutritional and health aspects of chocolate, 521
Joshua D. Lambert 22.1 Introduction, 521 22.2 Macronutrients, 522 22.3 Vitamins and minerals, 523 22.4 Flavanols and proanthocyanidins, 523 22.5 Methylxanthines, 524 22.6 Cardiovascular disease, 524 22.7 Obesity and metabolic syndrome, 525 22.8 Inflammation, 526 22.9 Neuroprotective and cognitive effects, 527 Conclusions, 529 Acknowledgements, 529 References, 529 23 Quality control and shelf life, 532Marlene B. Stauffer 23.1 Introduction, 532 23.2 Finding the perfect bean, 532 23.3 Cocoa bean preparation on arrival, 535 23.4 Cocoa bean cleaning, 535 23.5 Roasting of cocoa beans, 537 23.6 Cocoa nib grinding, 539 23.7 Cocoa butter pressing, 541 23.8 Cocoa powder, 542 23.9 Chocolate manufacturing, 542 23.10 Specifications, 547 23.11 Tempering, 548 23.12 Shelf life of finished confections, 549 24 Instrumentation, 555
Ulrich Loeser 24.1 Introduction, 555 24.2 Production measurement technology - in¿/on¿line, off¿line, 557 24.3 Laboratory analysis, 584 24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594 Conclusions, 595 Acknowledgements, 596 References and further reading, 596 25 Food safety in chocolate manufacture and processing, 598
Faith Burndred and Liz Peace 25.1 Introduction, 598 25.2 The importance of food safety management in chocolate processing, 598 25.3 HACCP and prerequisite programmes, 599 25.4 Physical hazards, 599 25.5 Chemical hazards, 604 25.6 Microbiological hazards, 607 25.7 Allergen hazards, 614 Conclusions, 617 References, 617 26 Packaging, 620
Carl E. Jones 26.1 Introduction, 620 26.2 Confectionery types, 620 26.3 Flow wrap machinery and sealing, 631 26.4 Materials, 633 26.5 Sustainability, 646 26.6 Portion control, 648 26.7 Quality control and environmental criteria, 651 References and further reading, 653 27 The global chocolate confectionery market, 654
Jonathan Thomas 27.1 Background, 654 27.2 The global chocolate market, 656 27.3 Industry supply, 657 27.4 Global production and consumption of chocolate, 659 27.5 Reasons for eating confectionery, 662 27.6 The marketing of confectionery, 665 27.7 The regulatory position, 669 Conclusions, 672 References, 674 28 Legal aspects of chocolate manufacture, 675
Richard Wood 28.1 Introduction, 675 28.2 International standards...
Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long¿term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72
Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for "no sugar added" chocolates, 97 4.14 Pre¿ and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk¿based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135
Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non¿lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216
Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241
Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274
Bettina Wolf 11.1 Introduction, 274 11.2 Non¿Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298
John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314
Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356
Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non¿conventional machines and processes, 400
Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 "Single shot" depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431
Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449 References and further reading, 449 Appendix: Manufacturers of panning equipment, 449 17 Chocolate rework, 450
Edward Minson and Randall Hofberger 17.1 Introduction, 450 17.2 Rework, 450 17.3 Constraints, 451 17.4 Economics, 453 Conclusions, 455 References, 455 18 Artisan chocolate making, 456
Sophie Jewett 18.1 Introduction, 456 18.2 Chocolate trends in mature markets, 456 18.3 Selecting the right product lines to make, 458 18.4 Critical considerations, 464 18.5 Taking products to market, 469 18.6 Selecting the right chocolate, 473 18.7 Hand¿tempering techniques, 474 Conclusions, 478 Further reading, 478 19 Chocolate compounds and coatings, 479
Stuart Dale 19.1 Introduction, 479 19.2 What are chocolate compounds and coatings?, 479 19.3 Manufacture of compounds and coatings, 482 19.4 How compounds are used, 485 19.5 Benefits of using chocolate compounds, 485 19.6 Trans fatty acids in chocolate compounds, 488 19.7 Environmental aspects, 489 19.8 Summary of the properties of compound coatings, 489 19.9 The future of compound coatings, 489 References and further reading, 491 20 Recipes, 492
Edward G. Wohlmuth 20.1 Chocolate tastes in different countries, 492 20.2 The basic ingredients, 494 20.3 Conching to develop flavours, 495 20.4 Chocolate recipes, 496 Conclusions, 508 21 Sensory evaluation of chocolate and cocoa products, 509
Meriel L. Harwood and John E. Hayes 21.1 Introduction, 509 21.2 Types of sensory tests, 510 21.3 Special considerations, 513 21.4 General considerations/good sensory testing practices, 517 Conclusions, 519 References, 519 22 Nutritional and health aspects of chocolate, 521
Joshua D. Lambert 22.1 Introduction, 521 22.2 Macronutrients, 522 22.3 Vitamins and minerals, 523 22.4 Flavanols and proanthocyanidins, 523 22.5 Methylxanthines, 524 22.6 Cardiovascular disease, 524 22.7 Obesity and metabolic syndrome, 525 22.8 Inflammation, 526 22.9 Neuroprotective and cognitive effects, 527 Conclusions, 529 Acknowledgements, 529 References, 529 23 Quality control and shelf life, 532Marlene B. Stauffer 23.1 Introduction, 532 23.2 Finding the perfect bean, 532 23.3 Cocoa bean preparation on arrival, 535 23.4 Cocoa bean cleaning, 535 23.5 Roasting of cocoa beans, 537 23.6 Cocoa nib grinding, 539 23.7 Cocoa butter pressing, 541 23.8 Cocoa powder, 542 23.9 Chocolate manufacturing, 542 23.10 Specifications, 547 23.11 Tempering, 548 23.12 Shelf life of finished confections, 549 24 Instrumentation, 555
Ulrich Loeser 24.1 Introduction, 555 24.2 Production measurement technology - in¿/on¿line, off¿line, 557 24.3 Laboratory analysis, 584 24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594 Conclusions, 595 Acknowledgements, 596 References and further reading, 596 25 Food safety in chocolate manufacture and processing, 598
Faith Burndred and Liz Peace 25.1 Introduction, 598 25.2 The importance of food safety management in chocolate processing, 598 25.3 HACCP and prerequisite programmes, 599 25.4 Physical hazards, 599 25.5 Chemical hazards, 604 25.6 Microbiological hazards, 607 25.7 Allergen hazards, 614 Conclusions, 617 References, 617 26 Packaging, 620
Carl E. Jones 26.1 Introduction, 620 26.2 Confectionery types, 620 26.3 Flow wrap machinery and sealing, 631 26.4 Materials, 633 26.5 Sustainability, 646 26.6 Portion control, 648 26.7 Quality control and environmental criteria, 651 References and further reading, 653 27 The global chocolate confectionery market, 654
Jonathan Thomas 27.1 Background, 654 27.2 The global chocolate market, 656 27.3 Industry supply, 657 27.4 Global production and consumption of chocolate, 659 27.5 Reasons for eating confectionery, 662 27.6 The marketing of confectionery, 665 27.7 The regulatory position, 669 Conclusions, 672 References, 674 28 Legal aspects of chocolate manufacture, 675
Richard Wood 28.1 Introduction, 675 28.2 International standards...
Details
| Erscheinungsjahr: | 2017 |
|---|---|
| Fachbereich: | Management |
| Genre: | Wirtschaft |
| Rubrik: | Recht & Wirtschaft |
| Medium: | Buch |
| Inhalt: | 800 S. |
| ISBN-13: | 9781118780145 |
| ISBN-10: | 1118780140 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Beckett, Steve T.
Fowler, Mark S. Ziegler, Gregory R. |
| Redaktion: |
Beckett, Steve T
Fowler, Mark S Ziegler, Gregory R |
| Herausgeber: | Steve T Beckett/Mark S Fowler/Gregory R Ziegler |
| Auflage: | 5th edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 250 x 175 x 47 mm |
| Von/Mit: | Steve T Beckett (u. a.) |
| Erscheinungsdatum: | 08.05.2017 |
| Gewicht: | 1,535 kg |
Über den Autor
About the Editors
Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK
Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK
Gregory R. Ziegler, Department of Food Science, Pennsylvania State University, USA
Inhaltsverzeichnis
Contributors, xxiv Preface, xxxv 1 Traditional chocolate making, 1
Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long¿term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72
Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for "no sugar added" chocolates, 97 4.14 Pre¿ and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk¿based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135
Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non¿lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216
Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241
Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274
Bettina Wolf 11.1 Introduction, 274 11.2 Non¿Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298
John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314
Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356
Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non¿conventional machines and processes, 400
Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 "Single shot" depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431
Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449 References and further reading, 449 Appendix: Manufacturers of panning equipment, 449 17 Chocolate rework, 450
Edward Minson and Randall Hofberger 17.1 Introduction, 450 17.2 Rework, 450 17.3 Constraints, 451 17.4 Economics, 453 Conclusions, 455 References, 455 18 Artisan chocolate making, 456
Sophie Jewett 18.1 Introduction, 456 18.2 Chocolate trends in mature markets, 456 18.3 Selecting the right product lines to make, 458 18.4 Critical considerations, 464 18.5 Taking products to market, 469 18.6 Selecting the right chocolate, 473 18.7 Hand¿tempering techniques, 474 Conclusions, 478 Further reading, 478 19 Chocolate compounds and coatings, 479
Stuart Dale 19.1 Introduction, 479 19.2 What are chocolate compounds and coatings?, 479 19.3 Manufacture of compounds and coatings, 482 19.4 How compounds are used, 485 19.5 Benefits of using chocolate compounds, 485 19.6 Trans fatty acids in chocolate compounds, 488 19.7 Environmental aspects, 489 19.8 Summary of the properties of compound coatings, 489 19.9 The future of compound coatings, 489 References and further reading, 491 20 Recipes, 492
Edward G. Wohlmuth 20.1 Chocolate tastes in different countries, 492 20.2 The basic ingredients, 494 20.3 Conching to develop flavours, 495 20.4 Chocolate recipes, 496 Conclusions, 508 21 Sensory evaluation of chocolate and cocoa products, 509
Meriel L. Harwood and John E. Hayes 21.1 Introduction, 509 21.2 Types of sensory tests, 510 21.3 Special considerations, 513 21.4 General considerations/good sensory testing practices, 517 Conclusions, 519 References, 519 22 Nutritional and health aspects of chocolate, 521
Joshua D. Lambert 22.1 Introduction, 521 22.2 Macronutrients, 522 22.3 Vitamins and minerals, 523 22.4 Flavanols and proanthocyanidins, 523 22.5 Methylxanthines, 524 22.6 Cardiovascular disease, 524 22.7 Obesity and metabolic syndrome, 525 22.8 Inflammation, 526 22.9 Neuroprotective and cognitive effects, 527 Conclusions, 529 Acknowledgements, 529 References, 529 23 Quality control and shelf life, 532Marlene B. Stauffer 23.1 Introduction, 532 23.2 Finding the perfect bean, 532 23.3 Cocoa bean preparation on arrival, 535 23.4 Cocoa bean cleaning, 535 23.5 Roasting of cocoa beans, 537 23.6 Cocoa nib grinding, 539 23.7 Cocoa butter pressing, 541 23.8 Cocoa powder, 542 23.9 Chocolate manufacturing, 542 23.10 Specifications, 547 23.11 Tempering, 548 23.12 Shelf life of finished confections, 549 24 Instrumentation, 555
Ulrich Loeser 24.1 Introduction, 555 24.2 Production measurement technology - in¿/on¿line, off¿line, 557 24.3 Laboratory analysis, 584 24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594 Conclusions, 595 Acknowledgements, 596 References and further reading, 596 25 Food safety in chocolate manufacture and processing, 598
Faith Burndred and Liz Peace 25.1 Introduction, 598 25.2 The importance of food safety management in chocolate processing, 598 25.3 HACCP and prerequisite programmes, 599 25.4 Physical hazards, 599 25.5 Chemical hazards, 604 25.6 Microbiological hazards, 607 25.7 Allergen hazards, 614 Conclusions, 617 References, 617 26 Packaging, 620
Carl E. Jones 26.1 Introduction, 620 26.2 Confectionery types, 620 26.3 Flow wrap machinery and sealing, 631 26.4 Materials, 633 26.5 Sustainability, 646 26.6 Portion control, 648 26.7 Quality control and environmental criteria, 651 References and further reading, 653 27 The global chocolate confectionery market, 654
Jonathan Thomas 27.1 Background, 654 27.2 The global chocolate market, 656 27.3 Industry supply, 657 27.4 Global production and consumption of chocolate, 659 27.5 Reasons for eating confectionery, 662 27.6 The marketing of confectionery, 665 27.7 The regulatory position, 669 Conclusions, 672 References, 674 28 Legal aspects of chocolate manufacture, 675
Richard Wood 28.1 Introduction, 675 28.2 International standards...
Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long¿term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72
Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for "no sugar added" chocolates, 97 4.14 Pre¿ and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk¿based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135
Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non¿lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216
Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241
Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274
Bettina Wolf 11.1 Introduction, 274 11.2 Non¿Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298
John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314
Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356
Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non¿conventional machines and processes, 400
Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 "Single shot" depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431
Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449 References and further reading, 449 Appendix: Manufacturers of panning equipment, 449 17 Chocolate rework, 450
Edward Minson and Randall Hofberger 17.1 Introduction, 450 17.2 Rework, 450 17.3 Constraints, 451 17.4 Economics, 453 Conclusions, 455 References, 455 18 Artisan chocolate making, 456
Sophie Jewett 18.1 Introduction, 456 18.2 Chocolate trends in mature markets, 456 18.3 Selecting the right product lines to make, 458 18.4 Critical considerations, 464 18.5 Taking products to market, 469 18.6 Selecting the right chocolate, 473 18.7 Hand¿tempering techniques, 474 Conclusions, 478 Further reading, 478 19 Chocolate compounds and coatings, 479
Stuart Dale 19.1 Introduction, 479 19.2 What are chocolate compounds and coatings?, 479 19.3 Manufacture of compounds and coatings, 482 19.4 How compounds are used, 485 19.5 Benefits of using chocolate compounds, 485 19.6 Trans fatty acids in chocolate compounds, 488 19.7 Environmental aspects, 489 19.8 Summary of the properties of compound coatings, 489 19.9 The future of compound coatings, 489 References and further reading, 491 20 Recipes, 492
Edward G. Wohlmuth 20.1 Chocolate tastes in different countries, 492 20.2 The basic ingredients, 494 20.3 Conching to develop flavours, 495 20.4 Chocolate recipes, 496 Conclusions, 508 21 Sensory evaluation of chocolate and cocoa products, 509
Meriel L. Harwood and John E. Hayes 21.1 Introduction, 509 21.2 Types of sensory tests, 510 21.3 Special considerations, 513 21.4 General considerations/good sensory testing practices, 517 Conclusions, 519 References, 519 22 Nutritional and health aspects of chocolate, 521
Joshua D. Lambert 22.1 Introduction, 521 22.2 Macronutrients, 522 22.3 Vitamins and minerals, 523 22.4 Flavanols and proanthocyanidins, 523 22.5 Methylxanthines, 524 22.6 Cardiovascular disease, 524 22.7 Obesity and metabolic syndrome, 525 22.8 Inflammation, 526 22.9 Neuroprotective and cognitive effects, 527 Conclusions, 529 Acknowledgements, 529 References, 529 23 Quality control and shelf life, 532Marlene B. Stauffer 23.1 Introduction, 532 23.2 Finding the perfect bean, 532 23.3 Cocoa bean preparation on arrival, 535 23.4 Cocoa bean cleaning, 535 23.5 Roasting of cocoa beans, 537 23.6 Cocoa nib grinding, 539 23.7 Cocoa butter pressing, 541 23.8 Cocoa powder, 542 23.9 Chocolate manufacturing, 542 23.10 Specifications, 547 23.11 Tempering, 548 23.12 Shelf life of finished confections, 549 24 Instrumentation, 555
Ulrich Loeser 24.1 Introduction, 555 24.2 Production measurement technology - in¿/on¿line, off¿line, 557 24.3 Laboratory analysis, 584 24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594 Conclusions, 595 Acknowledgements, 596 References and further reading, 596 25 Food safety in chocolate manufacture and processing, 598
Faith Burndred and Liz Peace 25.1 Introduction, 598 25.2 The importance of food safety management in chocolate processing, 598 25.3 HACCP and prerequisite programmes, 599 25.4 Physical hazards, 599 25.5 Chemical hazards, 604 25.6 Microbiological hazards, 607 25.7 Allergen hazards, 614 Conclusions, 617 References, 617 26 Packaging, 620
Carl E. Jones 26.1 Introduction, 620 26.2 Confectionery types, 620 26.3 Flow wrap machinery and sealing, 631 26.4 Materials, 633 26.5 Sustainability, 646 26.6 Portion control, 648 26.7 Quality control and environmental criteria, 651 References and further reading, 653 27 The global chocolate confectionery market, 654
Jonathan Thomas 27.1 Background, 654 27.2 The global chocolate market, 656 27.3 Industry supply, 657 27.4 Global production and consumption of chocolate, 659 27.5 Reasons for eating confectionery, 662 27.6 The marketing of confectionery, 665 27.7 The regulatory position, 669 Conclusions, 672 References, 674 28 Legal aspects of chocolate manufacture, 675
Richard Wood 28.1 Introduction, 675 28.2 International standards...
Details
| Erscheinungsjahr: | 2017 |
|---|---|
| Fachbereich: | Management |
| Genre: | Wirtschaft |
| Rubrik: | Recht & Wirtschaft |
| Medium: | Buch |
| Inhalt: | 800 S. |
| ISBN-13: | 9781118780145 |
| ISBN-10: | 1118780140 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Beckett, Steve T.
Fowler, Mark S. Ziegler, Gregory R. |
| Redaktion: |
Beckett, Steve T
Fowler, Mark S Ziegler, Gregory R |
| Herausgeber: | Steve T Beckett/Mark S Fowler/Gregory R Ziegler |
| Auflage: | 5th edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 250 x 175 x 47 mm |
| Von/Mit: | Steve T Beckett (u. a.) |
| Erscheinungsdatum: | 08.05.2017 |
| Gewicht: | 1,535 kg |
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