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The Science of Chocolate Hardcover – 1 Feb 2008

ISBN-13: 978-0854049707 ISBN-10: 0854049703 Edition: 4th rev of 2 New ed

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Product details

  • Hardcover: 240 pages
  • Publisher: Royal Society of Chemistry; 4th rev of 2 New ed edition (1 February 2008)
  • Language: English
  • ISBN-10: 0854049703
  • ISBN-13: 978-0854049707
  • Product Dimensions: 15.2 x 2 x 22.8 cm
  • Boxed-product Weight: 522 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 133,535 in Books (See Top 100 in Books)

Product description

Review

"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."

From the Inside Flap

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 Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review

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Amazon.com: 4.3 out of 5 stars 21 reviews
stuart dorey
5.0 out of 5 starsFive Stars
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5.0 out of 5 starsVirtually indispensable for the home chocolate maker
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Poppy
5.0 out of 5 starsSo good, so yummy.
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Reluctant Consumer
5.0 out of 5 starsExcellent reference book
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