Chocolate, Cocoa and Confectionery: Science and Technology

1. Front Matter

   Pages i-viii

   PDF

2. Cocoa and Chocolate

   1. Front Matter

      Pages 1-1

      PDF

   2. History and Development

      • Bernard W. Minifie

      Pages 3-34

   3. Cocoa Processes

      • Bernard W. Minifie

      Pages 35-84

   4. Cocoa Butter and Replacement Fats

      • Bernard W. Minifie

      Pages 85-110

   5. Emulsifiers in Chocolate Confectionery Coatings and Cocoa

      • Bernard W. Minifie

      Pages 111-134

   6. Chocolate Manufacture

      • Bernard W. Minifie

      Pages 135-164

   7. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds

      • Bernard W. Minifie

      Pages 165-182

   8. Chocolate Bars and Covered Confectionery

      • Bernard W. Minifie

      Pages 183-226

3. Confectionery: Ingredients and Processes

   1. Front Matter

      Pages 227-227

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   2. Sugars, Glucose Syrups and Other Sweeteners

      • Bernard W. Minifie

      Pages 229-269

   3. Confectionery Fats

      • Bernard W. Minifie

      Pages 271-294

   4. Milk and Milk Products

      • Bernard W. Minifie

      Pages 295-314

   5. Egg Albumen and Other Aerating Agents

      • Bernard W. Minifie

      Pages 315-327

   6. Gelatinizing Agents, Gums, Glazes, Waxes

      • Bernard W. Minifie

      Pages 329-356

   7. Starches, Soya Flour, Soya Protein

      • Bernard W. Minifie

      Pages 357-367

   8. Fruits, Preserved Fruits, Jam, Dried Fruit

      • Bernard W. Minifie

      Pages 369-384

   9. Nuts

      • Bernard W. Minifie

      Pages 385-407

   10. Chemical and Allied Substances Used in the Confectionery Industry

       • Bernard W. Minifie

       Pages 409-437

   11. Colors for Use in Confectionery

       • Bernard W. Minifie

       Pages 439-452

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.

• butter
• chocolate
• cocoa
• confectionery
• food
• milk
• quality control
• science

• Richardson Researches, Inc., Hayward, USA

  Bernard W. Minifie

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