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 reader will discover how confectionery is made and how basic science
plays a vital role. There is discussion of the monitoring and controlling of the production
process, and the importance of the packaging. A series of experiments, which can be adapted
to suit students, are included to demonstrate the physical, chemical or mathematical principles
involved. This book is ideal for those studying food sciences, working in the confectionery industry
or just with a general interest in chocolate!
Download:
http://rapidshare.com/files/129173595/The_Science_of_Chocolate.rar