The Science of Chocolate

Nonfiction, Science & Nature, Technology, Food Industry & Science, Reference & Language, Education & Teaching, Higher Education
Cover of the book The Science of Chocolate by Stephen T Beckett, Barry Freedman, Jennifer Harding, Royal Society of Chemistry
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Author: Stephen T Beckett, Barry Freedman, Jennifer Harding ISBN: 9781782625957
Publisher: Royal Society of Chemistry Publication: November 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: Stephen T Beckett, Barry Freedman, Jennifer Harding
ISBN: 9781782625957
Publisher: Royal Society of Chemistry
Publication: November 9, 2015
Imprint: Royal Society of Chemistry
Language: English

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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