Chocolate and chocolate products. Production and use – Profession – 2024 – ISBN 978-5-6049394-8-2
Chocolate and chocolate products. Production and use
Chocolate and chocolate products. Production and use
99.99 €
The book has become an "industry standard" for all manufacturers of chocolate, chocolate products and cocoa products.
The new, 5th edition (2nd in Russian) takes into account changes and current trends in the development of the chocolate industry. The overall volume of the book has increased, 13 chapters have been completely revised, including chapters on chocolate crumbs, cold molding technologies, nutraceutical properties of chocolate, intellectual property protection issues, marketing and an overview of world markets for chocolate products. Chapters have been added on organoleptic analysis, quality control, confectionery or compound glazes, which have found their niche, especially in ice cream production. Another new chapter is devoted to the rapidly growing segment of artisan chocolate.
Raw materials and ingredients are considered in sequence, then technologies and production, then recipes, then product safety and quality issues, and finally - working with consumers and the legal aspects of chocolate production. The book is intended for specialists involved in the production of chocolate and chocolate products, developers of chocolate and confectionery products, quality service specialists, purchasing departments, marketing, confectionery company managers and industry suppliers. It will also be useful for students, postgraduates, teachers of specialized universities and scientists.
The new, 5th edition (2nd in Russian) takes into account changes and current trends in the development of the chocolate industry. The overall volume of the book has increased, 13 chapters have been completely revised, including chapters on chocolate crumbs, cold molding technologies, nutraceutical properties of chocolate, intellectual property protection issues, marketing and an overview of world markets for chocolate products. Chapters have been added on organoleptic analysis, quality control, confectionery or compound glazes, which have found their niche, especially in ice cream production. Another new chapter is devoted to the rapidly growing segment of artisan chocolate.
Raw materials and ingredients are considered in sequence, then technologies and production, then recipes, then product safety and quality issues, and finally - working with consumers and the legal aspects of chocolate production. The book is intended for specialists involved in the production of chocolate and chocolate products, developers of chocolate and confectionery products, quality service specialists, purchasing departments, marketing, confectionery company managers and industry suppliers. It will also be useful for students, postgraduates, teachers of specialized universities and scientists.
See also:
- All books by the publisher
- All books in the series Scientific foundations and technologies