Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Cocoa, Chocolate and Confectionery Alliance
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 72

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Author: Cocoa, Chocolate, and Confectionery Alliance
Publisher:
ISBN:
Category : Chocolate industry
Languages : en
Pages : 48

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

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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: James Black
Publisher:
ISBN:
Category : Antiques
Languages : en
Pages : 424

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Author: Anett Winkler
Publisher: Elsevier Inc. Chapters
ISBN: 0128056495
Category : Technology & Engineering
Languages : en
Pages : 47

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Food safety management in cocoa and chocolate focuses mainly on incoming hazards and their controls at different stages of processing, as well as prevention of recontamination during further processing. Due to the nature of the products (low moisture, high fat) some specifics need to be taken into account in order to ensure efficient and successful food safety management. The risks associated with these products had been recognized by European industry organizations for chocolate, confectionery and biscuits. In the 1990s, the IOCCC published two codes of practice: one based on the HACCP, and one for specific GMPs for the cocoa, chocolate and confectionery industry [(Caobisco) Brochures available from CAOBISCO (Association of Chocolate, Biscuit and Confectionery Industry of the EU).(accessed 02.06.11)]. The microbiological safety of chocolate products can be ensured by consequent application of the HACCP concept and adherence to prerequisite programs to ensure good manufacturing and agricultural practices, throughout the whole processing chain. This includes not only the final processing steps of making chocolate, but starts at the level – and sourcing – of raw agricultural materials used in chocolate making like cocoa and nuts. Microbial data can play an important role in the verification of implemented controls, but their validity and limitations need to be understood (Kvenberg, J.E., Schwalm, D.J., 2000. Use of microbial data for hazard analysis and critical control point verification – Food and Drug Administration perspective. J. Food Prot. 63 (6), 810 -814; Swanson, K.M.J., Anderson, J.E., 2000. Industry perspective on the use of microbial data for hazard analysis and critical control point validation and verification. J. Food Prot. 63 (6), 815–818; Kornacki, J.L., 2006. Microbiological sampling in the dry foods processing environment. Food Safety. Mag., pp.66).

Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1678

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Author: Biscuit, Cake, Chocolate and Confectionery Alliance
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 38

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Author: Cocoa, Chocolate and Confectionery Alliance, ltd
Publisher:
ISBN:
Category : Chocolate
Languages : en
Pages : 260

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