- Series: RSC Paperbacks (Book 22)
- Paperback: 190 pages
- Publisher: Royal Society of Chemistry; 1 edition (August 4, 2000)
- Language: English
- ISBN-10: 0854046003
- ISBN-13: 978-0854046003
- Product Dimensions: 9.7 x 6.8 x 0.4 inches
- Shipping Weight: 12 ounces
- Average Customer Review: 4.4 out of 5 stars See all reviews (21 customer reviews)
- Amazon Best Sellers Rank: #1,821,501 in Books (See Top 100 in Books)
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The Science of Chocolate (RSC Paperbacks) 1st Edition
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"""... an excellent book. It is neither trivial nor overly technical in style.""" ("Chemistry in Britain, December 2000, p 50")
"""... especially suitable for students of the science, technology, and chemistry of food.""" ("Angewandte Chemie International Edition, Vol 40, No 15, August 3, 2001")
"""Anyone dealing with chocolate or chocolate products should have a copy of this book ...""" ("Food Australia, 54, (1, 2), January/February 2001, p 44")
"""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry.""" ("Education in Chemistry, No 5, September 2001, p 139")
"""... especially useful for someone studying food science at university or who is about to join the confectionery industry.""" ("Food Trade Review, Volume 70, September 2000, p 591")
"""... an appealing and fun read ... recommended for academic and school libraries.""" ("E-Streams, Vol 4, No 2, February 2001")
"""It is an excellent read and is strongly recommended to anyone with an interest in chocolate.""" ("Chemistry and Industry, January 2001, No 2, p 48-49")
"""... the Science of Chocolate is the ultimate resource for explanations.""" ("Chocolate News, May 2001")
"""... it's a well-written book by an expert in the industry ...""" ("Chem@Cam, Autumn 2002, p 19")
"""... there is a lot of interesting chemistry in its pages. This is a book that I will recommend to students to show them how the basic science they are learning is used to manufacture and improve one of their favorite foods.""" ("Journal of Chemical Education, 2002, 79, 167")
"""... newcomers to this field will obtain a complete overview in a very short time.""" ("Nahrung Food, Vol 45, 2001, No 4, 8")
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 products, and the importance of the packaging. A series of experiments, which can be easily 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! --This text refers to the Hardcover edition.
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Top Customer Reviews
As a reader, the strength of this book is its repetition of key chocolate-making variables. For example, The Science of Chocolate continually mentions the topic of chocolate flow and points to it as a parameter of interest in the first half of the book. By the time chocolate flow is addressed in detail in Chapter 5, the reader is already aware of the importance of the topic. Chocolate flow/viscosity, fat content and structure, and crystallization are emphasized so heavily that when their respective chapters come about, the reader is clued in to their significance.
From a food science/engineering perspective, this book is very thorough on several topics. The extensive discussion of sugars and milk (Chapter 2), fats (throughout the book, but especially Chapter 6), and other additives such as emulsifiers and chemicals to prevent fat bloom has an authentic basis in organic chemistry but are stated simply, for the most part. In my opinion, the most complete, technical parts of the book are Chapters 4 and 5. These chapters look at liquid chocolate and its flow properties and bring up some interesting points. The section on quantifying the viscosity of chocolate as two primary parameters, yield value and plastic viscosity, is novel. Many individuals, myself included, usually consider viscosity to be a single, one-size-fits all variable, but Beckett points out the need for a different system when describing chocolate. Also, particle size is revealed to affect plastic viscosity and yield value in different ways than I had expected (I won't ruin it for potential readers, but for those with the book, I am referring to pages 88-90).
Principles of materials science also come into play somewhat, such as in the exploration of the crystallization of triglycerides. On this occasion, Beckett could have catered to his scientific audience a little more and focused more deeply on the crystal structures instead of glossing over them by comparing them to the stacking of chairs. A single projection looking on the ends of the triglyceride chains is presented in a figure and never discussed.
The mechanical aspects of the chocolate-making process are covered moderately well in the text. The descriptions of cocoa bean size compensation, winnowing, and roasting are whole, but the milling section is the most comprehensive. It addresses several types of mills, and the clear descriptions of these make the equipment able to be envisioned. This is particularly important because the equipment diagrams are often lacking. Some are overly dark, others are uselessly intricate, and many are not tied well to the text. Overall, I recommend that readers stick to the text unless the supplementary images are plots or actual photographs. Related to this point, a large issue I have is the lack of scale mentioned in the diagrams, photographs, and text. It is often difficult to picture the equipment because no numerical quantity is given for its volume or throughput. I finished the book with little idea of how many grinders or roasters a chocolate company might have in an average-sized production facility or how much cocoa one of these operations can handle.
The book concludes with a quick look at packaging, industry standards, and nutrition facts related to chocolate. These are useful but kept to an appropriate level of brevity. In the end, I recommend this book for readers with a moderate science background. Though sizing discussions are blatantly omitted from the book, there is a strong foundation in the examination of fluid flow, fat effects, and particle size.
So a good book if you are not afraid of chemical formula, flow diagrams, schematic of machinery, charts, graphs, pictures from electron microscopes, and scary looking mathematical equations.
He also covers the techniques used to determine the quality and character of the confection.
Good for the scientist or intelligent chocolatier alike.