eBook - ePub

The Science of Chocolate

Name: The Science of Chocolate
Author: Stephen T Beckett

Stephen T Beckett,

250 pages
English
ePUB (mobile friendly)
Available on iOS & Android

eBook - ePub

The Science of Chocolate

Stephen T Beckett,

About this book

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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Yes, you can access The Science of Chocolate by Stephen T Beckett in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Higher Education. We have over one million books available in our catalogue for you to explore.