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E-grāmata: Beckett's Industrial Chocolate Manufacture and Use

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  • Izdošanas datums: 15-Feb-2017
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781118923580
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Beckett's Industrial Chocolate Manufacture and UsePalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 15-Feb-2017
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781118923580
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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.

Recenzijas

'The fifth edition of this invaluable book continues to be the definitive work on all things to do with cocoa and chocolate... The level of detail is well judged, offering explanation, practical advice and plenty of technical and scientific detail in each chapter, but also providing cross references and an excellent bibliography at the end of each chapter to allow further investigation of topics. The writing style is lucid, drawing the reader into the subject and exciting interest and further reading. In addition to the text, there are many useful and interesting photographs, tables, drawings and charts which enhance the discussions and illustrate important points ... This is a book which justifies its place at the hand of anyone involved in cocoa and chocolate. There will be very few in the industry whose knowledge and experience are so comprehensive as not to find useful information between its covers.' Confectionery Production, November 2017

Contributors xxiv
Preface xxxv
1 Traditional chocolate making 1(8)
Stephen T. Beckett
1.1 History
1(1)
1.2 Outline of the process
2(5)
1.2.1 Preparation of cocoa nib - flavour development
5(1)
1.2.2 Grinding - particle size reduction
5(2)
1.2.3 Conching - flavour and texture development
7(1)
1.3 Concept of the book
7(1)
References
8(1)
2 Cocoa beans: from tree to factory 9(41)
Mark S. Fowler
Fabien Coutel
2.1 Introduction
9(1)
2.2 Growing cocoa
10(10)
2.2.1 Where cocoa is grown
10(1)
2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional
10(3)
2.2.3 Climatic and environmental requirements
13(1)
2.2.4 Propagation of the planting material
13(1)
2.2.5 Establishment and development of the plants in the field
14(1)
2.2.6 Major pests and diseases
15(1)
2.2.7 Flowering and pod development
16(1)
2.2.8 Harvesting, pod opening and yields
17(2)
2.2.9 Environmental and sustainability aspects of cocoa cultivation
19(1)
2.2.10 Labour practices on farms
19(1)
2.3 Fermentation and drying
20(5)
2.3.1 Fermentation
20(1)
2.3.2 Microbiological aspects of fermentation
21(1)
2.3.3 Development of cocoa flavour precursors
22(1)
2.3.4 Drying
23(2)
2.4 The cocoa supply chain
25(6)
2.4.1 Internal market
26(1)
2.4.2 International cocoa markets
26(3)
2.4.3 Shipment of cocoa
29(1)
2.4.4 Moisture movement during shipment
29(1)
2.4.5 Storage of cocoa
30(1)
2.4.6 Infestation of cocoa
31(1)
2.5 The cocoa value chain: long-term perspectives and challenges
31(3)
2.6 Quality assessment of cocoa
34(8)
2.6.1 Composition of cocoa beans
34(1)
2.6.2 Cocoa beans: quality aspects and contracts
34(2)
2.6.3 Cocoa beans: sampling and the "cut test"
36(5)
2.6.4 Contaminants and residues
41(1)
2.6.5 Cocoa butter hardness
41(1)
2.6.6 Sensory evaluation
42(1)
2.7 Types and origins of cocoa beans used in chocolate
42(5)
2.7.1 Sources of bulk cocoas
43(1)
2.7.2 Cote d'Ivoire
43(1)
2.7.3 Ghana
43(1)
2.7.4 Indonesia
44(1)
2.7.5 Nigeria
44(1)
2.7.6 Cameroon
44(1)
2.7.7 Brazil
45(1)
2.7.8 Ecuador
45(1)
2.7.9 Speciality and "fine" or "flavour" cocoas
45(2)
Conclusions
47(1)
References
48(1)
Appendix: Abbreviations, acronyms and organisations
49(1)
3 Production of cocoa mass, cocoa butter and cocoa powder 50(22)
Henri J. Kamphuis
Mark S. Fowler
3.1 Introduction
50(1)
3.2 Cleaning of cocoa beans
50(2)
3.3 Removal of shell
52(1)
3.4 Breaking and winnowing
53(1)
3.5 Alkalisation
54(1)
3.6 Bean and nib roasting
54(4)
3.7 Cocoa mass (cocoa liquor)
58(4)
3.7.1 Grinding cocoa nibs
58(1)
3.7.2 Quality of cocoa mass for the chocolate industry
59(1)
3.7.3 Quality of cocoa mass for the production of cocoa powder and butter
60(2)
3.8 Cocoa butter
62(3)
3.9 Cocoa press cake and cocoa powder
65(4)
3.9.1 Types of cocoa powder
67(1)
3.9.2 Quality of cocoa powder
68(1)
Conclusion
69(1)
Appendix: Manufacturers of cocoa processing equipment
70(1)
References and further reading
70(2)
4 Sugar and bulk sweeteners 72(30)
Christof Kruger
4.1 Introduction
72(1)
4.2 The production of sugar
72(2)
4.3 Sugar qualities
74(1)
4.4 The storage of sugar
75(2)
4.5 Sugar grinding and the prevention of sugar dust explosions
77(3)
4.6 Amorphous sugar
80(1)
4.7 Other sugars and bulk sweeteners
81(8)
4.7.1 Invert sugar
81(1)
4.7.2 Glucose
82(1)
4.7.3 Fructose
82(1)
4.7.4 Tagatose
83(1)
4.7.5 Lactose
84(1)
4.7.6 Isomaltulose
84(1)
4.7.7 Trehalose
84(1)
4.7.8 Polydextrose
84(1)
4.7.9 Inulin
85(1)
4.7.10 Sorbitol
86(1)
4.7.11 Mannitol
86(1)
4.7.12 Xylitol
86(1)
4.7.13 Erythritol
87(1)
4.7.14 Maltitol
87(1)
4.7.15 Maltitol syrup
88(1)
4.7.16 Isomalt
88(1)
4.7.17 Lactitol
88(1)
4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides
89(3)
4.9 The sweetening power of sugars and bulk sweeteners
92(1)
4.10 Other sensory properties of sugars and bulk sweeteners
93(2)
4.11 Solubilities and melting points of sugars and bulk sweeteners
95(1)
4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners
95(2)
4.13 Separate conching process for "no sugar added" chocolates
97(1)
4.14 Pre- and probiotic chocolates
97(1)
Conclusions
98(1)
References
98(4)
5 Ingredients from milk 102(33)
Ulla P. Skytte
Kerry E. Kaylegian
5.1 Introduction
102(1)
5.2 Milk components
103(11)
5.2.1 Milk protein
103(2)
5.2.2 Milk fat
105(9)
5.2.3 Lactose
114(1)
5.2.4 Vitamins and minerals
114(1)
5.3 Milk-based ingredients for chocolate
114(17)
5.3.1 Milk fat ingredients
115(3)
5.3.2 Milk powders
118(13)
Conclusion
131(1)
References
131(4)
6 Chocolate Crumb 135(18)
Martin A. Wells
6.1 Introduction and history
135(1)
6.2 Benefits of milk crumb
136(1)
6.3 Typical crumb recipes
137(1)
6.4 Flavour development in chocolate crumb
137(4)
6.5 Sugar crystallisation during crumb manufacture
141(1)
6.6 The structure of chocolate crumb
142(3)
6.6.1 Crystallinity
143(1)
6.6.2 Fat availability
143(1)
6.6.3 Fat droplet size
143(1)
6.6.4 Aeration
144(1)
6.6.5 Overall particle size distribution
145(1)
6.7 Typical crumb processes and equipment
145(5)
6.7.1 Batch oven process
146(1)
6.7.2 Continuous processes
146(4)
6.8 Effect of the crumb process upon the crumb properties
150(1)
6.9 Changes to crumb during storage
150(1)
Conclusion
151(1)
References
152(1)
7 Properties of cocoa butter and vegetable fats 153(32)
Geoff Talbot
7.1 Introduction
153(1)
7.2 Cocoa butter
154(8)
7.2.1 Fatty acid and triglyceride composition
154(2)
7.2.2 Polymorphism
156(5)
7.2.3 Minor components
161(1)
7.3 Cocoa butter equivalents
162(14)
7.3.1 Main CBE component fats
164(6)
7.3.2 Other CBE component fats
170(1)
7.3.3 Structured triglycerides in CBEs
171(2)
7.3.4 Production and uses of CBEs
173(3)
7.4 Lauric cocoa butter substitutes
176(3)
7.4.1 Quality control
177(1)
7.4.2 Hydrogenated lauric CBSs
178(1)
7.5 Non-lauric cocoa butter replacers
179(2)
7.6 Vegetable fats with specific properties
181(1)
7.6.1 Anti-bloom fats
181(1)
7.6.2 Lower-calorie fats
182(1)
Conclusion
182(1)
References and further reading
183(2)
8 Flavour development in cocoa and chocolate 185(31)
Gottfried Ziegleder
8.1 Introduction
185(1)
8.2 Fernientation
185(5)
8.2.1 The fermentation process
185(2)
8.2.2 Chemical changes and development of flavour precursors
187(2)
8.2.3 Over-fermentation
189(1)
8.3 Drying
190(3)
8.3.1 Influence of drying on flavour and flavour precursors
190(1)
8.3.2 Flavour of unroasted, fermented cocoa beans
191(2)
8.4 Roasting
193(8)
8.4.1 The roasting process
193(1)
8.4.2 Utilisation of flavour precursors
194(1)
8.4.3 Roast flavour
195(6)
8.4.4 Flavour of alkalised cocoa
201(1)
8.5 Conching
201(4)
8.5.1 Thin-film treatment of roasted cocoa mass
201(1)
8.5.2 The conching process
202(1)
8.5.3 Effect of conching on aroma development
202(3)
8.6 Dark chocolate and milk chocolate
205(3)
8.6.1 Dark chocolate flavour
205(1)
8.6.2 Milk chocolate flavour
206(2)
8.7 Flavour release in chocolate
208(1)
References
209(7)
9 Particle size reduction 216(25)
Gregory R. Ziegler
Richard Hogg
9.1 Introduction
216(1)
9.2 Principles of fine grinding
217(3)
9.2.1 Breakage mechanisms
217(1)
9.2.2 Grinding processes
218(2)
9.3 Grinding equipment
220(4)
9.3.1 Crushers
220(1)
9.3.2 Media mills
220(1)
9.3.3 Impact mills
221(1)
9.3.4 Fluid energy mills
222(1)
9.3.5 Guidelines for equipment selection
222(2)
9.4 Cocoa nib grinding
224(2)
9.5 Chocolate refining
226(7)
9.5.1 The five-roll refiner
228(4)
9.5.2 Crumb chocolate
232(1)
9.5.3 Sugar substitutes
232(1)
9.5.4 The refiner-conche
232(1)
9.5.5 Refining in the presence of water
233(1)
9.5.6 Milling cocoa powder
233(1)
9.6 Particle size reduction and chocolate flow properties
233(4)
9.7 Particle size and sensory properties
237(1)
Conclusions
238(1)
References
239(2)
10 Conching 241(33)
Stephen T. Beckett
Konstantinos Paggios
Ian Roberts
10.1 Introduction: the reason for conching
241(1)
10.1.1 Flavour development
241(1)
10.1.2 Flow property optimisation
242(1)
10.2 The principles of conching
242(6)
10.2.1 Removal of volatiles and temperature control
242(2)
10.2.2 Fat and emulsifier additions
244(1)
10.2.3 Degree of mixing
245(3)
10.3 The three phases of conching
248(3)
10.3.1 Dry phase conching
248(1)
10.3.2 Pasty phase conching
249(1)
10.3.3 Liquid phase conching
250(1)
10.4 Conching machines
251(21)
10.4.1 History
251(1)
10.4.2 The first conche development
252(1)
10.4.3 Classification of conches
252(1)
10.4.4 Vertically oriented shaft conches
252(2)
10.4.5 Horizontally oriented shaft conches
254(1)
10.4.6 Single shaft conches
255(3)
10.4.7 Two shaft conches
258(4)
10.4.8 Three shaft conches
262(1)
10.4.9 Continuous conches
263(2)
10.4.10 Add-on solutions to the conching process
265(1)
10.4.11 Combined grinding and conching
266(6)
Conclusion
272(1)
References and further reading
273(1)
11 Chocolate flow properties 274(24)
Bettina Wolf
11.1 Introduction
274(1)
11.2 Non-Newtonian flow
275(3)
11.3 Presentation of viscosity measurements
278(1)
11.4 Single point flow measurement
279(3)
11.4.1 GallenkarTip torsion viscometer
280(1)
11.4.2 MacMichael viscometer
281(1)
11.5 Rotational viscometers
282(3)
11.6 Vibrational viscometers
285(1)
11.7 Oscillatory rheometers
285(1)
11.8 Sample preparation and measurement procedures
286(3)
11.8.1 Sample preparation
286(1)
11.8.2 Checking the viscometer
287(1)
11.8.3 Preconditioning
287(1)
11.8.4 Shear rate range
288(1)
11.8.5 Holding time at the maximum shear rate
288(1)
11.8.6 Hysteresis
288(1)
11.8.7 Overall measurement time
288(1)
11.9 Factors affecting the flow properties of chocolate
289(6)
11.9.1 Fat content
289(1)
11.9.2 Particle size distribution
290(1)
11.9.3 Surface active agents (emulsifiers)
291(3)
11.9.4 Conching
294(1)
11.9.5 Moisture
295(1)
11.10 Advanced methods to characterise chocolate flow behaviour
295(1)
Conclusions
296(1)
Acknowledgements
296(1)
References
296(2)
12 Bulk chocolate handling 298(16)
John H. Walker
12.1 Introduction
298(1)
12.2 Viscosity and viscometry
298(3)
12.2.1 What is viscosity?
298(2)
12.2.2 Laminar and turbulent flow
300(1)
12.3 Pump sizes
301(1)
12.3.1 Power
301(1)
12.3.2 Speed
301(1)
12.4 General criteria for choosing a pump
301(1)
12.5 Types of pump
302(5)
12.5.1 Gear pumps
302(1)
12.5.2 Sliding vane pump
303(1)
12.5.3 Lobe and rotary piston pumps
303(1)
12.5.4 Screw pump
304(1)
12.5.5 Pawl pumps
305(1)
12.5.6 Progressive cavity pump
305(1)
12.5.7 Positive displacement piston and diaphragm pumps
306(1)
12.6 Pipeline pigging
307(1)
12.7 Storage of liquid chocolate
308(1)
12.8 Jacketed pipe work
309(2)
12.8.1 Corrosion of stainless steel
310(1)
12.9 Valves
311(1)
12.9.1 Plug cock valve
311(1)
12.9.2 Butterfly valve
311(1)
12.9.3 Ball valve
311(1)
12.10 Contamination removal
312(1)
12.10.1 Magnets
312(1)
12.10.2 Sieving
312(1)
Conclusions
313(1)
Acknowledgements
313(1)
13 Tempering 314(42)
Erich J. Windhab
13.1 Introduction
314(1)
13.2 Physics of cocoa butter crystallisation
315(1)
13.3 Chocolate tempering technology
316(2)
13.4 Measurement of temper and its related characteristics
318(5)
13.4.1 Tempermeters
319(2)
13.4.2 Differential scanning calorimetry
321(1)
13.4.3 Thermorheometry
322(1)
13.4.4 Nuclear magnetic resonance
323(1)
13.5 Tempering processes
323(8)
13.5.1 The principle of conventional continuous chocolate "stir/shear-tempering"
324(1)
13.5.2 Impact of temperature/temperature control
324(2)
13.5.3 Impact of shear
326(4)
13.5.4 Importance of residence time distribution
330(1)
13.5.5 "Recipe factors" influencing tempering quality
331(1)
13.6 Types of tempering machine
331(15)
13.6.1 Chocolate tempering kettles
331(1)
13.6.2 Types of continuous industrial tempering machines
332(9)
13.6.3 Continuous industrial seed-tempering
341(5)
13.7 Properties of CBCS tempered chocolate
346(6)
13.7.1 Pre-crystallised liquid state
346(2)
13.7.2 Semi-solid and solid state
348(2)
13.7.3 Industrial process layouts
350(2)
13.8 Other methods of tempering
352(1)
Conclusion
352(1)
Acknowledgements
353(1)
References and further reading
353(2)
Appendix: Machinery manufacturers
355(1)
14 Moulding, enrobing and cooling chocolate products 356(44)
Michael P. Gray
Angel Manez-Cortell
14.1 Introduction
356(1)
14.2 Moulding
356(27)
14.2.1 Background
356(1)
14.2.2 Loose and fixed mould plants
357(3)
14.2.3 Mould conditioning
360(1)
14.2.4 Depositors
361(2)
14.2.5 Adding inclusions
363(1)
14.2.6 Removal of air bubbles
364(1)
14.2.7 Shell forming
364(1)
14.2.8 Centre filling
365(1)
14.2.9 Backing off
365(2)
14.2.10 Cooling
367(3)
14.2.11 Demoulding
370(1)
14.2.12 Troubleshooting demoulding problems
371(2)
14.2.13 In-line storage systems
373(1)
14.2.14 Keeping moulds clean and changeovers
374(1)
14.2.15 Other methods for shelling forming
374(3)
14.2.16 Troubleshooting moulded product faults
377(2)
14.2.17 Mould design, care and innovations
379(4)
14.3 Enrobing
383(15)
14.3.1 Background
383(1)
14.3.2 Basic layout of an enrober
384(1)
14.3.3 Enrobers with inbuilt temperers
384(1)
14.3.4 Enrobers with external temperers
385(1)
14.3.5 Chocolate recirculation
385(2)
14.3.6 Temper
387(1)
14.3.7 Product centre
387(1)
14.3.8 Enrober components
387(6)
14.3.9 Changeovers
393(1)
14.3.10 Avoidance of air bubbles
393(1)
14.3.11 Avoidance of chocolate build-up inside an enrober
393(1)
14.3.12 Downstream processes
394(1)
14.3.13 Cooling
395(2)
14.3.14 Troubleshooting enrobed product faults
397(1)
Conclusions
398(1)
Acknowledgements
398(1)
References and further reading
398(2)
15 Non-conventional machines and processes 400(31)
Dave J. Peters
15.1 Introduction
400(1)
15.2 Ultrasound
400(2)
15.3 High shear/low temperature crystalliser
402(2)
15.4 High pressure temperer
404(1)
15.5 Extrusion
405(8)
15.5.1 Types of extruders
405(2)
15.5.2 The extruder as a flavour modifier
407(1)
15.5.3 The extruder as a chocolate conche
407(3)
15.5.4 The extrusion of tubular shapes, ropes and nets
410(3)
15.6 "Single shot" depositors
413(5)
15.6.1 Background
413(1)
15.6.2 Basic principle of single shot depositing
414(1)
15.6.3 Limitations of single shot depositing
415(2)
15.6.4 Key control parameters
417(1)
15.7 Aeration of chocolate
418(3)
15.7.1 Types of aeration
418(1)
15.7.2 Vacuum aeration
419(1)
15.7.3 High pressure aeration systems
419(1)
15.7.4 Water evaporation methods
420(1)
15.8 Cold forming technologies
421(7)
15.8.1 Background
421(1)
15.8.2 Typical cold forming process
422(2)
15.8.3 Advantages of cold forming technologies
424(2)
15.8.4 Disadvantages of cold forming
426(1)
15.8.5 Cold forming variants
427(1)
15.9 Paste conching
428(1)
Conclusions
428(1)
References
429(2)
16 Chocolate panning 431(19)
Marcel Aebi
Mark S. Fowler
16.1 Introduction
431(1)
16.1.1 History
431(1)
16.1.2 Definitions
431(1)
16.2 Panning methods
432(2)
16.2.1 Chocolate panning
433(1)
16.2.2 Soft coatings
433(1)
16.2.3 Hard coating
433(1)
16.2.4 Film and suspension coating
433(1)
16.3 The process of chocolate panning
434(10)
16.3.1 Centre selection
434(1)
16.3.2 Centre preparation
435(3)
16.3.3 Selection of chocolate and compound coatings
438(1)
16.3.4 Chocolate and compound engrossing
439(3)
16.3.5 Polishing and sealing
442(2)
16.4 Packaging and storage
444(1)
16.5 The panning department
445(4)
16.5.1 Room conditions
445(1)
16.5.2 Quality and troubleshooting
446(1)
16.5.3 Panning equipment
446(3)
Conclusions and future developments
449(1)
References and further reading
449(1)
Appendix: Manufacturers of panning equipment
449(1)
17 Chocolate rework 450(6)
Edward Minson
Randall Hofberger
17.1 Introduction
450(1)
17.2 Rework
450(1)
17.3 Constraints
451(2)
17.4 Economics
453(2)
Conclusions
455(1)
References
455(1)
18 Artisan chocolate making 456(23)
Sophie Jewett
18.1 Introduction
456(1)
18.2 Chocolate trends in mature markets
456(2)
18.2.1 Value-seeking consumers
456(1)
18.2.2 Premium quality chocolate consumption
456(1)
18.2.3 Sustainability
457(1)
18.2.4 Nostalgia and tradition
457(1)
18.2.5 Health and wellbeing
457(1)
18.3 Selecting the right product lines to make
458(6)
18.3.1 Filled chocolates
458(1)
18.3.2 Hand-dipped or enrobed chocolate confectionery
459(2)
18.3.3 Moulded chocolate forms
461(1)
18.3.4 Chocolate bars or fragments
462(1)
18.3.5 Bean to bar chocolate products
463(1)
18.4 Critical considerations
464(5)
18.4.1 Ingredients
464(1)
18.4.2 Equipment
465(1)
18.4.3 Working environment
465(1)
18.4.4 Shelf life
465(1)
18.4.5 Storage
466(1)
18.4.6 Packaging
466(1)
18.4.7 Labelling
466(1)
18.4.8 Costings and pricing
467(1)
18.4.9 Skills
467(1)
18.4.10 Health and safety
468(1)
18.5 Taking products to market
469(4)
18.5.1 Market stalls and food festivals
469(1)
18.5.2 On-line retail sales
470(1)
18.5.3 Private orders and commissions
470(1)
18.5.4 Wholesale distribution
471(1)
18.5.5 Chocolate concessions
471(1)
18.5.6 Chocolate making for sweet shops and cafes
472(1)
18.6 Selecting the right chocolate
473(1)
18.6.1 Flavour, smoothness and speed of melt
473(1)
18.6.2 Viscosity
473(1)
18.6.3 In-house manufactured or purchased chocolate
473(1)
18.6.4 Legal and recipe requirements
473(1)
18.7 Hand-tempering techniques
474(4)
18.7.1 Why does chocolate need tempering?
474(1)
18.7.2 Hand-tempering methods
475(2)
18.7.3 Testing chocolate for temper
477(1)
Conclusions
478(1)
Further reading
478(1)
19 Chocolate compounds and coatings 479(13)
Stuart Dale
19.1 Introduction
479(1)
19.2 What are chocolate compounds and coatings?
479(3)
19.2.1 Ice cream coatings
481(1)
19.3 Manufacture of compounds and coatings
482(3)
19.4 How compounds are used
485(1)
19.5 Benefits of using chocolate compounds
485(3)
19.5.1 Non-tempering
485(1)
19.5.2 Cooling
486(1)
19.5.3 Heat resistance and fat bloom
486(1)
19.5.4 Texture and prevention of cracking
487(1)
19.5.5 Health benefits
487(1)
19.6 Trans fatty acids in chocolate compounds
488(1)
19.7 Environmental aspects
489(1)
19.8 Summary of the properties of compound coatings
489(1)
19.9 The future of compound coatings
489(2)
References and further reading
491(1)
20 Recipes 492(17)
Edward G. Wohlmuth
20.1 Chocolate tastes in different countries
492(2)
20.1.1 History
492(1)
20.1.2 Taste in different countries
492(2)
20.2 The basic ingredients
494(1)
20.2.1 Sugar
494(1)
20.2.2 Milk
494(1)
20.2.3 Cocoa beans and mass
494(1)
20.3 Conching to develop flavours
495(1)
20.4 Chocolate recipes
496(12)
20.4.1 Chocolate bars/tablets
496(2)
20.4.2 Chocolate confectionery products
498(2)
20.4.3 Ice cream and frozen desserts/confectionery
500(2)
20.4.4 Bakery and biscuit products (including chocolate chips)
502(3)
20.4.5 Speciality products
505(1)
20.4.6 No added sugar chocolate
506(1)
20.4.7 Compounds and coatings
507(1)
Conclusions
508(1)
21 Sensory evaluation of chocolate and cocoa products 509(12)
Meriel L. Harwood
John E. Hayes
21.1 Introduction
509(1)
21.2 Types of sensory tests
510(3)
21.2.1 Threshold tests
510(1)
21.2.2 Discrimination tests
511(1)
21.2.3 Affective testing
512(1)
21.2.4 Descriptive analysis
512(1)
21.2.5 Time-intensity analysis
513(1)
21.3 Special considerations
513(4)
21.3.1 Use of coloured lighting
514(1)
21.3.2 Sample presentation
514(1)
21.3.3 Palate cleansers
514(1)
21.3.4 Fatigue and sample size
515(1)
21.3.5 Evaluation temperature and product form
516(1)
21.3.6 Tasting instructions
516(1)
21.4 General considerations/good sensory testing practices
517(2)
21.4.1 Blinding codes
517(1)
21.4.2 Sensory testing environment
517(1)
21.4.3 Sample serving containers
518(1)
21.4.4 Recruitment
518(1)
Conclusions
519(1)
References
519(2)
22 Nutritional and health aspects of chocolate 521(11)
Joshua D. Lambert
22.1 Introduction
521(1)
22.2 Macronutrients
522(1)
22.2.1 Fats
522(1)
22.2.2 Carbohydrates
522(1)
22.2.3 Proteins
522(1)
22.3 Vitamins and minerals
523(1)
22.4 Flavanols and proanthocyanidins
523(1)
22.5 Methylxanthines
524(1)
22.6 Cardiovascular disease
524(1)
22.7 Obesity and metabolic syndrome
525(1)
22.8 Inflammation
526(1)
22.9 Neuroprotective and cognitive effects
527(2)
Conclusions
529(1)
Acknowledgements
529(1)
References
529(3)
23 Quality control and shelf life 532(23)
Marlene B. Stauffer
23.1 Introduction
532(1)
23.2 Finding the perfect bean
532(3)
23.3 Cocoa bean preparation on arrival
535(1)
23.4 Cocoa bean cleaning
535(2)
23.5 Roasting of cocoa beans
537(2)
23.5.1 Whole bean roasting
538(1)
23.5.2 Winnowing (separation of shell from nib)
539(1)
23.5.3 Nib roasting
539(1)
23.6 Cocoa nib grinding
539(2)
23.7 Cocoa butter pressing
541(1)
23.8 Cocoa powder
542(1)
23.9 Chocolate manufacturing
542(5)
23.9.1 Mixing
544(1)
23.9.2 Refining
544(1)
23.9.3 Conching
544(1)
23.9.4 Standardising
545(1)
23.9.5 Particle size
546(1)
23.9.6 Type of fats
547(1)
23.10 Specifications
547(1)
23.10.1 Physical parameters
547(1)
23.10.2 Fineness (particle size)
548(1)
23.10.3 Fat content
548(1)
23.10.4 Microbiological specifications
548(1)
23.11 Tempering
548(1)
23.12 Shelf life of finished confections
549(6)
23.12.1 What is shelf life?
550(1)
23.12.2 Effect of formulation
550(1)
23.12.3 Manufacturing
551(1)
23.12.4 Packaging and storage
551(1)
23.12.5 Distribution
552(1)
23.12.6 Shelf life determination
553(2)
24 Instrumentation 555(43)
Ulrich Loeser
24.1 Introduction
555(2)
24.1.1 General measurement tasks
555(1)
24.1.2 Microbiological measurements
555(1)
24.1.3 Use of data analysis
556(1)
24.1.4 Use of data analysis to provide long-term production stability
556(1)
24.2 Production measurement technology - in-/on-line, off-line
557(27)
24.2.1 Recording time
557(1)
24.2.2 Recording position (location)
557(4)
24.2.3 Recording by numbers
561(1)
24.2.4 Recording "patterns"
562(1)
24.2.5 Recording the degree of filling (fill level)
562(1)
24.2.6 Recording by weighing
562(2)
24.2.7 Measuring temperatures
564(3)
24.2.8 Recording the degree of temper
567(2)
24.2.9 Pressure measurement
569(1)
24.2.10 Measuring moisture/relative humidity
570(1)
24.2.11 Recording flow characteristics
570(4)
24.2.12 Recording particle size
574(1)
24.2.13 Production monitoring
575(7)
24.2.14 Detecting foreign matter
582(2)
24.3 Laboratory analysis
584(10)
24.3.1 Moisture measurement
585(2)
24.3.2 Determination of fat content (Soxhlet)
587(1)
24.3.3 Solid fat content
588(2)
24.3.4 Particle size measurement
590(2)
24.3.5 Triglyceride (triacylglycerides) composition (vegetable fat content)
592(2)
24.4 Summary of important analytical procedures in a typical quality assurance laboratory
594(1)
24.4.1 General
594(1)
24.4.2 Analysis
594(1)
Conclusions
595(1)
Acknowledgements
596(1)
References and further reading
596(2)
25 Food safety in chocolate manufacture and processing 598(22)
Faith Burndred
Liz Peace
25.1 Introduction
598(1)
25.2 The importance of food safety management in chocolate processing
598(1)
25.3 HACCP and prerequisite programmes
599(1)
25.4 Physical hazards
599(5)
25.4.1 Physical hazards in incoming raw materials
599(1)
25.4.2 Physical hazards during processing
600(2)
25.4.3 Physical hazards from failures of prerequisite programmes
602(2)
25.4.4 Equipment to prevent and detect physical hazards
604(1)
25.5 Chemical hazards
604(3)
25.5.1 Chemical hazards in incoming ingredients
605(2)
25.5.2 Chemical hazards occurring during processing
607(1)
25.6 Microbiological hazards
607(7)
25.6.1 Salmonella
607(1)
25.6.2 Salmonella in raw materials
608(3)
25.6.3 Prevention of microbiological contamination during processing
611(1)
25.6.4 Water control and cleaning practices
612(1)
25.6.5 Microbiological monitoring
613(1)
25.6.6 Escherichia coli 0157:H7 and other verocytotoxin-producing E. coli
613(1)
25.7 Allergen hazards
614(3)
25.7.1 Allergens as ingredients
615(1)
25.7.2 Allergens from cross-contacts at the factory
616(1)
25.7.3 Control measures
616(1)
Conclusions
617(1)
References
617(3)
26 Packaging 620(34)
Carl E. Jones
26.1 Introduction
620(1)
26.2 Confectionery types
620(11)
26.2.1 Moulded chocolate tablets and bars
620(1)
26.2.2 Chocolate countlines
621(2)
26.2.3 Bulk chocolate
623(1)
26.2.4 Boxed chocolates
623(3)
26.2.5 Twist wrapping
626(2)
26.2.6 Easter eggs and other seasonal chocolate novelties
628(2)
26.2.7 Shelf ready/retail ready packaging
630(1)
26.3 Flow wrap machinery and sealing
631(2)
26.4 Materials
633(13)
26.4.1 Aluminium foil
633(1)
26.4.2 Paper and board
634(3)
26.4.3 Regenerated cellulose film
637(1)
26.4.4 Plastic films
638(4)
26.4.5 Cold seal
642(2)
26.4.6 Biopolymers
644(2)
26.5 Sustainability
646(2)
26.5.1 Biodegradable
647(1)
26.5.2 Compostable
647(1)
26.5.3 Renewable resources
647(1)
26.5.4 Bioplastics
647(1)
26.5.5 Recyclability
648(1)
26.5.6 Recycled content
648(1)
26.6 Portion control
648(3)
26.6.1 Tablets/blocks
649(1)
26.6.2 Nibbles
649(2)
26.7 Quality control and environmental criteria
651(2)
26.7.1 Quality control
651(1)
26.7.2 Environmental issues
652(1)
References and further reading
653(1)
27 The global chocolate confectionery market 654(21)
Jonathan Thomas
27.1 Background
654(2)
27.2 The global chocolate market
656(1)
27.3 Industry supply
657(2)
27.4 Global production and consumption of chocolate
659(3)
27.5 Reasons for eating confectionery
662(3)
27.6 The marketing of confectionery
665(4)
27.7 The regulatory position
669(3)
Conclusions
672(2)
References
674(1)
28 Legal aspects of chocolate manufacture 675(20)
Richard Wood
28.1 Introduction
675(1)
28.2 International standards - the Codex Alimentarius
675(5)
28.2.1 Cocoa products
676(1)
28.2.2 Chocolate products
677(3)
28.3 European standards
680(6)
28.3.1 Names and definitions
681(4)
28.3.2 Optional ingredients
685(1)
28.3.3 Calculation of minimum amounts
685(1)
28.3.4 Use of vegetable fats other than cocoa butter
685(1)
28.3.5 Industry initiatives
686(1)
28.3.6 Chocolate cigarettes
686(1)
28.4 United States of America
686(3)
28.4.1 Breakfast cocoa
687(1)
28.4.2 Cocoa/medium fat cocoa
687(1)
28.4.3 Low fat cocoa
687(1)
28.4.4 Chocolate liquor
687(1)
28.4.5 Sweet chocolate
687(1)
28.4.6 Milk chocolate
687(1)
28.4.7 Buttermilk chocolate
688(1)
28.4.8 Skim milk chocolate
688(1)
28.4.9 White chocolate
688(1)
28.4.10 Use of vegetable fats other than cocoa butter
689(1)
28.5 Canada
689(1)
28.5.1 Cocoa powder
689(1)
28.5.2 Low fat cocoa powder
689(1)
28.5.3 Cocoa liquor, unsweetened chocolate, bitter chocolate
689(1)
28.5.4 Chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate
689(1)
28.5.5 Sweet chocolate
689(1)
28.5.6 Milk chocolate
690(1)
28.5.7 White chocolate
690(1)
28.6 BRIC markets
690(1)
28.7 Use of additives
690(2)
28.8 Labelling
692(1)
28.8.1 Legal name
692(1)
28.8.2 List of ingredients
692(1)
28.8.3 The quantity of certain ingredients ("quantitative ingredients declaration")
692(1)
28.8.4 Date of minimum durability and special storage conditions
693(1)
28.8.5 Batch code
693(1)
28.8.6 Business name and address
693(1)
28.8.7 Place of origin
693(1)
28.8.8 Net quantity or weight
693(1)
28.8.9 Nutrition information
693(1)
Conclusions
693(1)
Further reading
694(1)
29 Intellectual property: Protecting products and processes 695(32)
Patrick J. Couzens
29.1 Introduction
695(1)
29.2 Patents
695(13)
29.2.1 What is a patent?
695(3)
29.2.2 International protection
698(1)
29.2.3 The life of a patent family
699(2)
29.2.4 The cost of a patent
701(1)
29.2.5 Where to find patents
702(1)
29.2.6 How to read a patent
702(6)
29.3 Trade marks
708(3)
29.3.1 Maintaining trade mark rights
710(1)
29.3.2 Unfair competition and "passing off"
711(1)
29.4 Designs
711(1)
29.5 Copyright
712(1)
29.6 Contracts and agreements
713(2)
29.7 Trade secrets
715(2)
29.8 Defensive publication
717(1)
29.9 Strategy
717(6)
29.9.1 High-level strategy
718(1)
29.9.2 Innovation strategy, and IP
719(1)
29.9.3 IP strategies for individual developments
720(3)
29.10 Enforcement
723(1)
29.11 How to find help
724(1)
Conclusions
725(1)
References
725(1)
Appendix: Useful web addresses
726(1)
30 Future trends 727(7)
Stephen T. Beckett
30.1 Past predictions
727(2)
30.1.1 New materials
727(1)
30.1.2 Packaging
728(1)
30.1.3 Processing
729(1)
30.2 Present position
729(2)
30.2.1 Materials
729(1)
30.2.2 Processing
730(1)
30.3 Possible future trends
731(1)
References
732(2)
Glossary 734(3)
Useful physical constants 737(2)
Index 739
About the Editors

Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK

Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK

Gregory R. Ziegler, Department of Food Science, Pennsylvania State University, USA
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
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