The science of chocolate

By: Beckett, Stephen TPublication details: Cambridge: Royal Society of Chemistry, 2019Edition: 3rd edISBN: 9781788012355Subject(s): Sweets and confectionery | Food processing, food research, food technology | Chocolate products | Confectionery | Chocolate confectioneryLOC classification: TP640Online resources: click here Summary: The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Different Chocolate Products; Legislation, Shelf Life & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products
List(s) this item appears in: Loughry Food Manufacture
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Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
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The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Different Chocolate Products; Legislation, Shelf Life & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products

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