Titlebook: Industrial Chocolate Manufacture and Use; S. T. Beckett Book 1994 Springer Science+Business Media Dordrecht 1994 butter.chemistry.chocolat

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Overview: 978-1-4613-5879-4978-1-4615-2111-2

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Chocolate temper,phic behaviour of the fat phase. Before chocolate can be satisfactorily processed from liquid to solid, it must be tempered. This is a technique of controlled crystallization which is necessary to induce the most stable solid form of cocoa butter in the finished product.

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Recipes,ocoa nibs, water and other spices. In man’s search for ‘different tastes’, this must have been one of the worst discovered. However, the addition of sugar to the mixture by the Spanish was the turning point of acceptance of this product and a direction for the future in all countries.

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Chocolate flow properties,In this chapter the flow properties of chocolate will be limited to those of its liquid state. We will discuss (i) flow behaviour (Bingham and Casson models); (ii) flow measurement; and (iii) factors influencing flow properties.

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Packaging,This chapter is divided into three main sections. The first deals with the various forms in which chocolate confectionery is presented and packaged, the second with the materials used in packaging chocolate confectionery and the third takes a brief look at the quality assurance methods applied to these materials,environmental issues.

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