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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.
The first edition of this book provided an up-to-date scientific
and technical approach to the principles of chocolate manufacture
from the growing of cocoa beans to the packaging and marketing of
the end product. This revised and updated edition, in addition to
traditional chocolate manufacturing processes, covers many new and
unconventional techniques. Separate marketing and packaging
chapters reflect the importance of these subjects to this industry.
New chapters are added on quality control and hygiene,
environmental issues and microbiology. Tables of important physical
constants, such as specific heat and density, are included.
Food processing is now the biggest industry in the UK and in many
other countries. It is also rapidly changing from what was
essentially a craft industry, batch processing relatively small
amounts of product, to a very highly automated one with
continuously operating high speed production lines. In addition,
consumers have developed a greater expectation for consistently
high standard products and coupled this with demands for such
things as a more natural flavour, lower fat etc. The need for an
increased knowledge of the scientific principles behind food
processing has never been greater. Within the industry itself,
increased automation, company diversification and amalgamations
etc. have meant that those working in it have often to change their
field of operation. Whereas twenty years ago, someone starting work
in one branch of the food industry could expect, if he or she so
desired, to work there all their working lives, this is now seldom
the case. This means that a basic knowledge of the principles
behind food processing is necessary both for the student at
university or college, and for those already in the industry. It is
hoped, therefore, that this book will appeal to both, and prove to
be a useful reference over a wide range of food processing.
Food processing is now the biggest industry in the UK and in many
other countries. It is also rapidly changing from what was
essentially a craft industry, batch processing relatively small
amounts of product, to a very highly automated one with
continuously operating high speed production lines. In addition,
consumers have developed a greater expectation for consistently
high standard products and coupled this with demands for such
things as a more natural flavour, lower fat etc. The need for an
increased knowledge of the scientific principles behind food
processing has never been greater. Within the industry itself,
increased automation, company diversification and amalgamations
etc. have meant that those working in it have often to change their
field of operation. Whereas twenty years ago, someone starting work
in one branch of the food industry could expect, if he or she so
desired, to work there all their working lives, this is now seldom
the case. This means that a basic knowledge of the principles
behind food processing is necessary both for the student at
university or college, and for those already in the industry. It is
hoped, therefore, that this book will appeal to both, and prove to
be a useful reference over a wide range of food processing.
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