Report on the Cocoa, Chocolate and Sugar Confectionery and Chocolate Crumb Industry PDF Download

Author: Ireland. Committee on Industrial Organisation
Publisher:
ISBN:
Category : Candy industry
Languages : en
Pages : 178

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Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1118780140
Category : Technology & Engineering
Languages : en
Pages : 806

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Book Description
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.

Author: R. Lees
Publisher: Springer Science & Business Media
ISBN: 146841495X
Category : Technology & Engineering
Languages : en
Pages : 401

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Book Description
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1444357557
Category : Technology & Engineering
Languages : en
Pages : 676

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Book Description
Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.

Author: Friends' Committee on War and the Social Order
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Arthur Maltby
Publisher: Elsevier
ISBN: 1483188825
Category : Language Arts & Disciplines
Languages : en
Pages : 391

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Book Description
Guides to Official Publications, Volume 7: Irish Official Publications provides a compilation of guidelines and summaries concerning Irish official publications. This book examines the bibliographical mysteries surrounding Republic of Ireland government publications. Organized into 10 classes, this book begins with an overview of the various categories of Irish official publications. This text then indicates how Irish official publications may be traced and acquired, and lists some libraries with good collections. This book discusses as well some important background information in terms and symbols and specimen pages are included to illustrate the transition of a serial from the British to the Free State administration. The reader is also introduced to the weekly and annual lists of government publications together with an example of a State-sponsored document. This book is a valuable resource for students and teachers.

Author:
Publisher:
ISBN:
Category : Chocolate industry
Languages : en
Pages : 4

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Author: Ireland. Restrictive Practices Commission
Publisher:
ISBN:
Category : Consolidation and merger of corporations
Languages : en
Pages : 144

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Author: Bernard Minifie
Publisher: Springer Science & Business Media
ISBN: 9401179247
Category : Science
Languages : en
Pages : 899

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Book Description
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Author: J. Mark
Publisher: CRC Press
ISBN: 1000109976
Category : Business & Economics
Languages : en
Pages : 817

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Book Description
This volume deals with the diverse range of industries concerned with the supply and processing of food in the UK. It covers sources relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.