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Beckett's Industrial Chocolate Manufacture and Use 5e (Hardcover, 5th Edition)
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Beckett's Industrial Chocolate Manufacture and Use 5e (Hardcover, 5th Edition)
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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.
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