Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.

Includes bibliographical references and index.

Print version record.

Title Page; Copyright Page; Contents; Contributors; Preface; Chapter 1 Traditional chocolate making; 1.1 History; 1.2 Outline of the process; 1.2.1 Preparation of cocoa nib - flavour development; 1.2.2 Grinding - particle size reduction; 1.2.3 Conching - flavour and texture development; 1.3 Concept of the book; References; Chapter 2 Cocoa beans: from tree to factory; 2.1 Introduction; 2.2 Growing cocoa; 2.2.1 Where cocoa is grown; 2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional; 2.2.3 Climatic and environmental requirements; 2.2.4 Propagation of the planting material

2.2.5 Establishment and development of the plants in the field2.2.6 Major pests and diseases; 2.2.7 Flowering and pod development; 2.2.8 Harvesting, pod opening and yields; 2.2.9 Environmental and sustainability aspects of cocoa cultivation; 2.2.10 Labour practices on farms; 2.3 Fermentation and drying; 2.3.1 Fermentation; 2.3.2 Microbiological aspects of fermentation; 2.3.3 Development of cocoa flavour precursors; 2.3.4 Drying; 2.4 The cocoa supply chain; 2.4.1 Internal market; 2.4.2 International cocoa markets; 2.4.3 Shipment of cocoa; 2.4.4 Moisture movement during shipment

2.4.5 Storage of cocoa2.4.6 Infestation of cocoa; 2.5 The cocoa value chain: long-term perspectives and challenges ; 2.6 Quality assessment of cocoa; 2.6.1 Composition of cocoa beans; 2.6.2 Cocoa beans: quality aspects and contracts; 2.6.3 Cocoa beans: sampling and the "cut test"; 2.6.4 Contaminants and residues; 2.6.5 Cocoa butter hardness; 2.6.6 Sensory evaluation; 2.7 Types and origins of cocoa beans used in chocolate; 2.7.1 Sources of bulk cocoas; 2.7.2 Côte d'Ivoire; 2.7.3 Ghana; 2.7.4 Indonesia; 2.7.5 Nigeria; 2.7.6 Cameroon; 2.7.7 Brazil; 2.7.8 Ecuador

2.7.9 Speciality and "fine" or "flavour" cocoasConclusions; References; Appendix: Abbreviations, acronyms and organisations; Chapter 3 Production of cocoa mass, cocoa butter and cocoa powder; 3.1 Introduction; 3.2 Cleaning of cocoa beans; 3.3 Removal of shell; 3.4 Breaking and winnowing; 3.5 Alkalisation; 3.6 Bean and nib roasting; 3.7 Cocoa mass (cocoa liquor); 3.7.1 Grinding cocoa nibs; 3.7.2 Quality of cocoa mass for the chocolate industry; 3.7.3 Quality of cocoa mass for the production of cocoa powder and butter; 3.8 Cocoa butter; 3.9 Cocoa press cake and cocoa powder

3.9.1 Types of cocoa powder3.9.2 Quality of cocoa powder; Conclusion; Appendix: Manufacturers of cocoa processing equipment; References and further reading; Chapter 4 Sugar and bulk sweeteners; 4.1 Introduction; 4.2 The production of sugar; 4.3 Sugar qualities; 4.4 The storage of sugar; 4.5 Sugar grinding and the prevention of sugar dust explosions; 4.6 Amorphous sugar; 4.7 Other sugars and bulk sweeteners; 4.7.1. Invert sugar; 4.7.2 Glucose; 4.7.3 Fructose; 4.7.4 Tagatose; 4.7.5 Lactose; 4.7.6 Isomaltulose; 4.7.7 Trehalose; 4.7.8 Polydextrose; 4.7.9 Inulin; 4.7.10 Sorbitol; 4.7.11 Mannitol