Beckett's Industrial Chocolate Manufacture and Use. (2017)

• Record Type: Book
• Further Information: Note: Steve T. Beckett, Mark S. Fowler, Gregory R. Ziegler.
• Editors: Beckett, Steve T; Fowler, Mark S; Ziegler, Gregory R
• Contents: Contributors, xxiv Preface, xxxv 1 Traditional chocolate making, 1 ; Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9 ; Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long?]term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50 ; Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72 ; Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for “no sugar added” chocolates, 97 4.14 Pre?] and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102 ; Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk?]based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135 ; Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153 ; Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non?]lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185 ; Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216 ; Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241 ; Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274 ; Bettina Wolf 11.1 Introduction, 274 11.2 Non?]Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298 ; John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314 ; Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356 ; Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non-conventional machines and processes, 400 ; Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 “Single shot” depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431 ; Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449
• Edition: 5th
• Publisher Details: Wiley-Blackwell
• Publication Date: 2017
• Extent: 1 online resource (800 pages)
• Subjects: 664.5
• Languages: English
• ISBNs: 9781118923573
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.