Industrial chocolate manufacture and use

Traditional chocolate making Cocoa beans: from tree to factory Sugar and bulk sweeteners Ingredients from milk Cleaning, roasting and winnowing Cocoa mass, cocoa butter, and cocoa powder Particle size reduction The chemistry of flavour development in chocolate Conching Chocolate flow properties Bulk chocolate handling Chocolate temper Tempering Enrobers, moulding equipment and coolers Chocolate panning Chocolate rework Vegetable fats Recipes Instrumentation Microbiology and risk assessment of cocoa ingredients and chocolate Packaging Non-conventional machines and processes Legislative aspects of chocolate manufacture Chocolate marketing and other aspects of the confectionery industry worldwide Future trends Glossary Useful conversion factors Useful physical constants Index