Wageningen University, 2020. — 191 p. In recent years, consumers became more sophisticated and are more aware of different cocoa varieties and different cocoa origins, moreover, the market of speciality chocolates is growing. The term speciality refers to products made with specific cocoa types or grades that require premium prices compared to the bulk cocoa. These products...
The Pro-Agro Collection, 2014. — 44 p. Still called “food of the gods”, the cocoa tree (Theobroma cacao L.), of the Malvaceae family, is a tropical plant cultivated for its beans, from which cocoa powder and butter are extracted. There are three main varieties of cocoa: “Forastero”, usually yellow but occasionally red when the pod is ripe, “Criollo”, more sought after and more...
John Wiley and Sons. 2010. — 296 p.
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the...
2nd edition. — John Wiley & Sons, Ltd., 2016. — 550 p. New product developments and ‘functional foods’ with wholesome ingredients (foods that provide health benefits beyond basic nutrition) have played an important role in the upward trend of this emerging confectionery market. Many research activities have increasingly been conducted on the health and nutritional benefits of...
CRC Press, Taylor & Francis Group, LLC, 2014. — 374 p.
This book provides overviews of up-to-date scientific and technical explanations of the technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. Principally, it provides detailed information on the origin,...
4th ed. — Wiley. 2009. — 732 p. Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and...
RSC, 2002. — 194 p.
The History of Chocolate.
Chocolate Ingredients.
Cocoa Bean Processing.
Liquid Chocolate Making.
Controlling the Flow Properties of Liquid Chocolate.
Crystallizing the Fat in Chocolate.
Manufacturing Chocolate Products.
Analytical Techniques.
Chocolate Products and Packaging.
Experimants with Chocolate and Chocolate Products.
2nd Edition. — Royal Society of Chemistry Publishing, 2008. — 252 p. This book should be especially useful for someone studying food science at university or who is about to join the confectionery industry. Although a scientific background is required to understand the more difficult sections, such as fat chemistry or the Maillard reaction, most of the rest of the book should...
5th edition. — John Wiley & Sons, 2017. — 801 p. As with every other industry, both people and technology change and this new fifth edition has had nine of the chapters completely rewritten. In four other cases, the original author has retired and their chapters have been updated by someone still involved with that particular subject. The book has also increased in size and,...
Broadway Books, 2000. — 384 p. Corporate candy giants Milton Hershey and Forrest Mars built business empires out of one of the world's most magical, sought-after substances: chocolate. In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as...
Harper Collins Publishers, 2010. — 352 p. The delicious true story of the world's most famous chocolate firms by award-winning writer and a descendant of the Cadbury chocolate dynasty, Deborah Cadbury In 'Chocolate Wars' bestselling historian and award-winning documentary maker Deborah Cadbury takes a journey into her own family history to uncover the rivalries that have driven...
Shire Publications, 2011. — 96 p. Kit Kat, Turkish Delight, Creme Egg, Rolo and All Gold: they are all as much a part of British life as were the companies that made them and which led the chocolate revolution in the nineteenth century - Rowntree's, Fry's, Cadbury's, Mackintosh and Terry's. This book charts the history of chocolate manufacture, marketing and consumption in...
Drouven & Fabry GmbH, 1996. — 127 с.
Представлена исчерпывающая характеристика сырья для производства шоколада, подробно описан процесс производства шоколада. Дана информация от фирм производителей о сырье и применяемых технологиях. Издание содержит таблицы и диаграммы по производству шоколада.
CRC Press, Taylor & Francis Group, 2020. — 369 p. This is the first practical book dedicated to the fundamental and application aspects of two major units of operations in cocoa and coffee processing, namely drying and roasting. Drying and Roasting of Cocoa and Coffee covers key topic areas ranging from postharvest processing, equipment selection, physical and chemical changes...
Bloomsbury, 2024. — 288 p. From James Beard Award-winner Rowan Jacobsen, the thrilling story of the farmers, activists, and chocolate makers fighting all odds to revive ancient cacao and produce the world's finest bar. When Rowan Jacobsen first heard of a chocolate bar made entirely from wild Bolivian cacao, he was skeptical. The waxy mass-market chocolate of his childhood had...
Elsevier Inc., 2018. — 164 p. The major objective of the book is to popularize the knowledge about tastes and flavors describing cocoa and chocolate. The aim is to enable different departments within industry to speak a common sensory language when describing cocoa and chocolate in a professional way – either for new product development or quality improvement. By using this...
ADM Cocoa International, Switzerland, 2009. — 171 p. History and Supply of Cocoa . A brief history of cocoa. Cocoa today. World demand for cocoa. Cocoa Processing . The raw material. The quality factor. The production process. Process control. Methods of Analysis . Sampling procedure. Cocoa liquor/cocoa powder. Cocoa powder. Cocoa butter. Microbiological. Flavor and Flavor...
Third edition. — Van Nostrand Reinhold, NY, 1989. — 899 p. The third edition 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...
2nd edition. — John Wiley & Sons Ltd., 2017. — 792 p. Since the appearance of the first edition in 2010, important developments have emerged in the food engineering that called for a certain revision of the original version of the work completed 5 years ago. Therefore, the objectives of the current edition are twofold: on the one hand, it seeks to reflect main relevant research...
Wiley-Blackwell, 2010. — 704 p. The purpose of this book is to describe features of the unit operations in confectionery manufacturing. The approach adopted here might be considered as a novelty in the confectionery literature. The choice of the subject might perhaps seem surprising, owing to the fact that the word ‘confectionery’ is usually associated with handicraft instead of...
Springer, 2012. — 157 p. This is a state-of-the art text on chocolate and health, including technological developments to improve the health-giving qualities of chocolate. Cocoa and chocolate are the subjects of much research, from food chemistry and technology to health science. Indeed, cocoa contains a remarkable number of bioactive compounds that are being tested in humans...
Rana Enterprises LLC, 2013. - 42 p. I. Resources and Reference Guides 1. Tools Required For Raw Chocolate Making 2. Ingredients Needed for Raw Chocolate Making & Where to Purchase 3. Guide to Cutting & Melting Chocolate 4. Guide to Making Raw Vegan Chocolate Fudge 5. Guide to Making Raw Vegan Chocolate Truffles 6. Tips & Things to Watch For When Making Raw Chocolate 7. Guide to...
Zed Books Ltd, 2012. — 192 p. From bean to bar - where does your chocolate come from? Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury...From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard...
The History Press, 2009. — 126 p. In 1765, Dr. James Baker of Dorchester stumbled upon Irishman John Hannon crying on the banks of the mighty Neponset River. Hannon, though penniless, possessed the rare skills required to create chocolate, a delicacy exclusive to Europe, and Baker, with pockets bursting, wished to make a name for himself. Using a mill powered by the same river...
Nova Science Publishers, Inc., NY, 2015. — 250 p. In this book, updated information on all major aspects of the harvesting and chocolate manufacture from cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to...
Greenwood Press Westport, Connecticut London, 1997. — 228 p.
Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines; and like China, it has a long history. It impacts mood, health, and economics, and it is part of our lives fromearly childhood through the elderly years. There are costs associated with chocolate,...
М.: Детиздат ЦК ВЛКСМ, 1940. — 72 с. В книге "Плитка шоколада" рассказывается про историю создания шоколада, о многообразии сортов какао, об использовании его в пищевой промышленности как сырья для получения разнообразных продуктов. Особое внимание уделяет автор какао как продукту питания: способам его хранения, правилам обработки и приготовления. Книга адресуется широкому...
М.; Л.: Детиздат ЦК ВЛКСМ, 1940. — 72 с. В книге «Плитка шоколада» рассказывается про историю создания шоколада, о многообразии сортов какао, об использовании его в пищевой промышленности как сырья для получения разнообразных продуктов. Особое внимание уделяет автор какао как продукту питания: способам его хранения, правилам обработки и приготовления. Книга адресуется широкому...
Москва, Ленинград: Детиздат ЦК ВЛКСМ, 1940. — 72 с.: ил. В книге "Плитка шоколада" рассказывается про историю создания шоколада, о многообразии сортов какао, об использовании его в пищевой промышленности как сырья для получения разнообразных продуктов. Особое внимание уделяет автор какао как продукту питания: способам его хранения, правилам обработки и приготовления. Книга...
Москва, Ленинград: Детиздат ЦК ВЛКСМ, 1940. — 72 с.: ил. В книге "Плитка шоколада" рассказывается про историю создания шоколада, о многообразии сортов какао, об использовании его в пищевой промышленности как сырья для получения разнообразных продуктов. Особое внимание уделяет автор какао как продукту питания: способам его хранения, правилам обработки и приготовления. Книга...
Учебное пособие. — 2-е изд., перераб. и доп. — М.: Пищевая промышленность, 1973. — 300 с. Для кадров массовых профессий. Одобрено Ученым советом Государственного комитета Совета Министров СССР по профессионально-техническому образованию в качестве учебного пособия для профессионально-технических училищ и подготовки рабочих на производстве. Введение. Виды шоколадных изделий и...
Учебное пособие. — 2-е изд., перераб. и доп. — М.: Пищевая промышленность, 1973. — 300 с. Для кадров массовых профессий. Одобрено Ученым советом Государственного комитета Совета Министров СССР по профессионально-техническому образованию в качестве учебного пособия для профессионально-технических училищ и подготовки рабочих на производстве. Введение. Виды шоколадных изделий и...
СПб.: Агентство "РДК-принт", 2002. — 176 с. Происхождение слова «шоколад», открытие какао. Тропическое земледелие деревьев какао и получение сырья для производства шоколада и порошка какао. От какао-бобов к шоколаду. Требования к качеству шоколадных изделий и основные задачи темперирования шоколадных масс. Технологические основы темперирования шоколадных масс....
СПб. : Журн. "Домаш. ремесленник", 1913. — 16 с. — (Библиотека журнала "Домашний ремесленник"; № 21). Шоколад добывается из поджаренных плодов дерева какао ; употребление его в пищу известно в Мексике еще с незапамятных времен. Из этой страны он быль вывезен в Европу испанцами, во время завоевания ими Мексики, около 1520 года. Из Испании шоколад быстро распространился во всех...
СПб. : Журн. "Домаш. ремесленник", 1913. — 16 с. — (Библиотека журнала "Домашний ремесленник"; № 21). Шоколад добывается из поджаренных плодов дерева какао ; употребление его в пищу известно в Мексике еще с незапамятных времен. Из этой страны он быль вывезен в Европу испанцами, во время завоевания ими Мексики, около 1520 года. Из Испании шоколад быстро распространился во всех...
М.: Моссельпром, 1926. — 158 с. В представленной книге представлена технология получения шоколада и какао, используемая в основной отрасли кондитерской промышленности. При составлении этой книги были использованы все данные из повседневной практики в работе фабрики „Красный Октябрь", лучшей по своему оборудованию шоколадной фабрики в стране. Особенно широко использован цифровой...
Учебное пособие. — Костанай: КГУ им. А. Байтурсынова, 2019. — 315 с. В учебном пособии рассмотрена технология производства шоколада и шоколадных изделий. Приведена характеристика и принцип работы технологического оборудования. Изложены требования к качеству сырья и готовой продукции. Учебное пособие может быть использовано при освоении профессионального модуля ПМ.03...
Комментарии