Industrial chocolate manufacture and use

Traditional chocolate making, Cap.1 Cocoa beans: From tree to factory, Cap.2 Sugar and bulk sweeteners, Cap.3 Ingredients from milk, Cap.4 Chocolate crumb, Cap.5 Production and quality standards of cocoa mass, cocoa butter and cocoa powder, Cap.6 Particle size reduction, Cap.7 Flavour development in cocoa and chocolate, Cap.8 Conching, Cap.9 Chocolate flow properties, Cap.10 Bulk chocolate handling, Cap.11 Chocolate temper, Cap.12 Tempering, Cap.13 Moulding, enrobing and cooling chocolate products, Cap.14 Cold forming technologies, Cap.15 Chocolate panning, Cap.16 Non-conventional machines and processes, Cap.17 Chocolate rework, Cap.18 Vegetable fats, Cap.19 Recipes, Cap.20 Project management and process control, Cap.21 Instrumentation, Cap.22 Food safety in chocolate manufacture and processing, Cap.23 Packaging, Cap.24 Legal aspects of chocolate manufacture, Cap.25 Intellectual property: Protecting products and processes, Cap.26 Nutrition and health aspects of chocolate, Cap.27 Chocolate marketing and other aspects of the confectionery industry worldwide, Cap.28 Future trends, Cap.29

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