The science of chocolate / Stephen T. Beckett.

Format:

Book

Author/Creator:

Beckett, S. T.

Series:

RSC Paperbacks

RSC paperbacks

ISSN

Language:

English

Subjects (All):

Chocolate processing.

Physical Description:

1 online resource (191 p.)

Edition:

1st ed.

Place of Publication:

Cambridge : RSC, 2000.

Language Note:

English

Summary:

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of sci

Contents:

OFC; BK9780854046003-FP001; BK9780854046003-FP005; BK9780854046003-FP007; BK9780854046003-FP012; BK9780854046003-00001; BK9780854046003-00008; BK9780854046003-00031; BK9780854046003-00049; BK9780854046003-00066; BK9780854046003-00085; BK9780854046003-00104; BK9780854046003-00127; BK9780854046003-00143; BK9780854046003-00152; BK9780854046003-00170

Notes:

Reprinted 2004.

Includes bibliographical references and index.

ISBN:

9781847552143

1847552145

OCLC:

850160963