2 Cocoa Beans: From Tree to Factory.
3 Sugar and Bulk Sweeteners.
4 Ingredients From Milk.
S.J. HAYLOCK and T.M. DODDS.
5 Chocolate Crumb.
6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder.
7 Particle Size Reduction.
G. ZIEGLER and R. HOGG.
8 Flavour Development in Cocoa and Chocolate.
10 Chocolate Flow Properties.
11 Bulk Chocolate Handling.
12 Chocolate Temper.
14 Moulding, Enrobing and Cooling Chocolate Products.
15 Cold Forming Technologies.
J.H. WALKER & S.T.BECKETT.
16 Chocolate Panning.
17 Non-Conventional Machines and Processes.
18 Chocolate Rework.
19 Vegetable Fats.
E. G. WOHLMUTH.
21 Project Management and Process Control.
23 Food Safety in Chocolate Manufacture and Processing.
25 Legal Aspects of Chocolate Manufacture.
26 Intellectual Property; Protecting Products and Processes.
27 Nutrition and Health Aspects of Chocolate.
28 Chocolate Marketing and Other Aspects of the Confectionery Industry World-Wide.
29 Future trends.
- Fully revised new edition of an internationally acclaimed book
- Edited by Steve Beckett, well respected worldwide
- Contains important new chapters on nutrition, chocolate crumb, intellectual property, and cold forming technology