Features
- Cover Type: Hard Cover with 234 pages
- Published by: Royal Society of Chemistry
- Edition: 2nd Edition March 6, 2008
- Written in: English
- ISBN 10 Number: 0854049703
- ISBN 13 Number: 978-0854049707
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Book Dimensions:
8.9 x 6.1 x 0.8 inches
- Weighs: 1.2 pounds
Product Description
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
Reader Reviews
This review is from: The Science of Chocolate (Rsc Paperbacks) (Paperback)
If you were ever interested where chocolate came from, this is the book to answer your questions. With a reasonably thorough explanation, Beckett explains the engineering and scale aspects of the industrial production of chocolate. He makes is abundently clear that you do not want to produce chocolate from the raw bean. He also covers the techniques used to determine the quality and character of the confection. Good for the scientist or intelligent chocolatier alike.
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