Beckett's Industrial Chocolate Manufacture and Use

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry.
From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory.
This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia.
The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development - he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Auteur

About the Editors Stephen T. Beckett, Formerly Nestlé Product Technology Centre, York, UK Mark S. Fowler, Formerly Nestlé Product Technology Centre, York, UK Gregory R. Ziegler, Department of Food Science, Pennsylvania State University, USA

Contenu

Contributors, xxiv

Preface, xxxv

1 Traditional chocolate making, 1
Stephen T. Beckett

1.1 History, 1

1.2 Outline of the process, 2

1.3 Concept of the book, 7

References, 8

2 Cocoa beans: from tree to factory, 9
Mark S. Fowler and Fabien Coutel

2.1 Introduction, 9

2.2 Growing cocoa, 10

2.3 Fermentation and drying, 20

2.4 The cocoa supply chain, 25

2.5 The cocoa value chain: long term perspectives and challenges, 31

2.6 Quality assessment of cocoa, 34

2.7 Types and origins of cocoa beans used in chocolate, 42

Conclusions, 47

References, 48

Appendix: Abbreviations, acronyms and organisations, 49

3 Production of cocoa mass, cocoa butter and cocoa powder, 50
Henri J. Kamphuis, revised by Mark S. Fowler

3.1 Introduction, 50

3.2 Cleaning of cocoa beans, 50

3.3 Removal of shell, 52

3.4 Breaking and winnowing, 53

3.5 Alkalisation, 54

3.6 Bean and nib roasting, 54

3.7 Cocoa mass (cocoa liquor), 58

3.8 Cocoa butter, 62

3.9 Cocoa press cake and cocoa powder, 65

Conclusion, 69

Appendix: Manufacturers of cocoa processing equipment, 70

References and further reading, 70

4 Sugar and bulk sweeteners, 72
Christof Krüger

4.1 Introduction, 72

4.2 The production of sugar, 72

4.3 Sugar qualities, 74

4.4 The storage of sugar, 75

4.5 Sugar grinding and the prevention of sugar dust explosions, 77

4.6 Amorphous sugar, 80

4.7 Other sugars and bulk sweeteners, 81

4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89

4.9 The sweetening power of sugars and bulk sweeteners, 92

4.10 Other sensory properties of sugars and bulk sweeteners, 93

4.11 Solubilities and melting points of sugars and bulk sweeteners, 95

4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95

4.13 Separate conching process for "no sugar added" chocolates, 97

4.14 Pre and probiotic chocolates, 97

Conclusions, 98

References, 98

5 Ingredients from milk, 102
Ulla P. Skytte and Kerry E. Kaylegian

5.1 Introduction, 102

5.2 Milk components, 103

5.3 Milk based ingredients for chocolate, 114

Conclusion, 131

References, 131

6 Chocolate Crumb, 135
Martin A. Wells

6.1 Introduction and history, 135

6.2 Benefits of milk crumb, 136

6.3 Typical crumb recipes, 137

6.4 Flavour development in chocolate crumb, 137

6.5 Sugar crystallisation during crumb manufacture, 141

6.6 The structure of chocolate crumb, 142

6.7 Typical crumb processes and equipment, 145

6.8 Effect of the crumb process upon the crumb properties, 150

6.9 Changes to crumb during storage, 150

Conclusion, 151

References, 152

7 Properties of cocoa butter and vegetable fats, 153
Geoff Talbot

7.1 Introduction, 153

7.2 Cocoa butter, 154

7.3 Cocoa butter equivalents, 162

7.4 Lauric cocoa butter substitutes, 176

7.5 Non lauric cocoa butter replacers, 179

7.6 Vegetable fats with specific properties, 181

Conclusion, 182

References and further reading, 183

8 Flavour development in cocoa and chocolate, 185
Gottfried Ziegleder

8.1 Introduction, 185

8.2 Fermentation, 185

8.3 Drying, 190

8.4 Roasting, 193

8.5 Conching, 201

8.6 Dark chocolate and milk chocolate, 205

8.7 Flavour release in chocolate, 208

References, 209

9 Particle size reduction, 216
Gregory R. Ziegler and Richard Hogg

9.1 Introduction, 216

9.2 Principles of fine grinding, 217

9.3 Grinding equipment, 220

9.4 Cocoa nib grinding, 224

9.5 Chocolate refining, 226

9.6 Particle size reduction and chocolate flow properties, 233

9.7 Particle size and sensory properties, 237

Conclusions, 238

References, 239

10 Conching, 241
Stephen T. Beckett, Konstantinos Paggios and Ian Roberts

10.1 Introduction: the reason for conching, 241

10.2 The principles of conching, 242

10.3 The three phases of conching, 248

10.4 Conching machines, 251

Conclusion, 272

References and further reading, 273

11 Chocolate flow properties, 274
Bettina Wolf

11.1 Introduction, 274

11.2 Non Newtonian flow, 275

11.3 Presentation of viscosity measurements, 278

11.4 Single point flow measurement, 279

11.5 Rotational viscometers, 282

11.6 Vibrational viscometers, 285

11.7 Oscillatory rheometers, 285

11.8 Sample preparation and measurement procedures, 286

11.9 Factors affecting the flow properties of chocolate, 289

11.10 Advanced methods to characterise chocolate flow behaviour, 295

Conclusions, 296

Acknowledgements, 296

References, 296

12 Bulk chocolate handling, 298
John H. Walker

12.1 Introduction, 298

12.2 Viscosity and viscometry, 298

12.3 Pump sizes, 301

12.4 General criteria for choosing a pump, 301

12.5 Types of pump, 302

12.6 Pipeline pigging, 307

12.7 Storage of liquid chocolate, 308

12.8 Jacketed pipe work, 309

12.9 Valves, 311

12.10 Contamination removal, 312

Conclusions, 313

Acknowledgements, 313

13 Tempering, 314
Erich J. Windhab

13.1 Introduction, 314

13.2 Physics of cocoa butter crystallisation, 315

13.3 Chocolate tempering technology, 316

13.4 Measurement of temper and its related characteristics, 318

13.5 Tempering processes, 323

13.6 Types of tempering machine, 331

13.7 Properties of CBCS tempered chocolate, 346

13.8 Other methods of tempering, 352

Conclusion, 352

Acknowledgements, 353

References and further reading, 353

Appendix: Machinery manufacturers, 355

14 Moulding, enrobing and cooling chocolate products, 356
Michael P. Gray, revised and updated by Ángel Máñez-Cortell

14.1 Introduction, 356

14.2 Moulding, 356

14.3 Enrobing, 383

Conclusions, 398

Acknowledgements, 398

References and further reading, 398

15 Non conventional machines and processes, 400
Dave J. Peters

15.1 Introduction, 400

15.2 Ultrasound, 400

15.3 High shear/low temperature crystalliser, 402

15.4 High pressure tempere…