Infodoc : Sciences, Techniques et Culture

Chapter 1: The History of Chocolate
1.1 Chocolate as a drink
1.2 Eating Chocolate
1.2.1 Chocolate Crumb
1.2.2 White Chocolate
1.3 Chocolate Marketing in the UK
1.4 Chocolate is Good for You References
Chapter 2: Chocolate Ingredients
2.1 Cocoa Beans
2.1.1 Cocoa Trees
2.1.2 Commercial Cocoa-Producing Countries
2.1.3 Cocoa Pods
2.1.4 Fermentation
2.1.4.1 Fermentation Procedure
2.1.4.2 Microbial a[...]

Chapter 1: The History of Chocolate
1.1 Chocolate as a drink
1.2 Eating Chocolate
1.2.1 Chocolate Crumb
1.2.2 White Chocolate
1.3 Chocolate Marketing in the UK
1.4 Chocolate is Good for You References
Chapter 2: Chocolate Ingredients
2.1 Cocoa Beans
2.1.1 Cocoa Trees
2.1.2 Commercial Cocoa-Producing Countries
2.1.3 Cocoa Pods
2.1.4 Fermentation
2.1.4.1 Fermentation Procedure
2.1.4.2 Microbial and Chemical Changes
2.1.5 Drying
2.1.6 Storage and Transport
2.2 Sugar and Sugar Substitutes
2.2.1 Sugar and its Production
2.2.2 Crystalline and Amorphous Sugar
2.2.3 Lactose
2.2.4 Glucose and Fructose
2.2.5 Sugar Alcohols
2.2.6 Polydextrose
2.3 Milk and Other Dairy Components
2.3.1 Milk Fat
2.3.2 Milk Proteins
2.3.3 Milk Powders
2.3.4 Whey and Lactose Powders
2.4 Chocolate Crumb
References
Additional Reading
Chapter 3: Cocoa Bean Processing
3.1 Bean Cleaning
3.2 Roasting and Winnowing
3.2.1 The Problem of Bean Size Variation
3.2.2 Winnowing
3.2.3 Bean Roasting
3.2.4 Nib and Liquor Roasting
3.2.5 Roasters
3.2.6 Chemical Changes during Roasting
3.2.7 Maillard Reaction
3.3 Grinding Cocoa Nib
3.3.1 Cocoa Mills
3.3.1.1 Impact Mills
3.3.1.2 Disc Mills
3.3.1.3 Ball Mills
3.4 Cocoa Butter and Cocoa Powder Production
3.4.1 Alkalising (Dutching)
3.4.2 Cocoa Butter
3.4.3 Cocoa Powder
References
Chapter 4: Liquid Chocolate Making
4.1 Chocolate Milling
4.1.1 Separate Ingredient Grinding Mills
4.1.2 Combined Milling
4.2 Chocolate Conching
4.2.1 Chemical Changes
4.2.2 Physical Changes
4.2.3 Viscosity Reduction
4.2.4 Conching Machines
4.2.4.1 The Long Conche
4.2.4.2 Rotary Conches
4.2.4.3 Continuous Low Volume Machines
4.2.5 The Three Stages of Conching
References
Chapter 5: Controlling the Flow Properties of Liquid Chocolate
5.1 Viscosity
5.2 Particle Size
5.2.1 Particle Size Distribution Data
5.2.2 Effect of Particle Size on Viscosity
5.3 Effect of Fat Additions on Viscosity
5.4 Moisture and Chocolate Flow
5.5 Emulsifiers and Chocolate Viscosity
5.5.1 Lecithin
5.5.2 Polyglycerol Polyricinoleate
5.5.3 Other Emulsifiers
5.6 Degree of Mixing
References
Chapter 6: Crystallising the Fat in Chocolate
6.1 Structure of Cocoa Butter
6.2 Different Crystalline Forms
6.3 Pre-Crystallisation or Tempering
6.4 Mixing Different Fats (Fat Eutectics)
6.5 Chocolate Fat Bloom
6.6 Some Types of Non-Cocoa Vegetable Fat
6.6.1 Cocoa Butter Equivalents
6.6.2 Enzyme Interesterification
6.6.3 Lauric Fat Cocoa Butter Replacers
6.6.4 Non-Lauric Fat Cocoa Butter Replacers
6.6.5 Low Calorie Fats
References
Chapter 7: Manufacturing Chocolate Products
7.1 Tempering
7.1.1 Liquid Chocolate Storage
7.1.2 Tempering Machines
7.1.3 Hand Tempering
7.1.4 Temper Measurement
7.2 Moulding
7.2.1 Solid Tablets
7.2.2 Chocolate Shells
7.3 Enrobers
7.3.1 Maintaining Tempered Chocolate
7.4 Solidifying the Chocolate
7.4.1 Coolers
7.5 Panning
7.5.1 Chocolate Coating
7.5.2 Sugar Panning
References
Chapter 8: Analytical Techniques
8.1 Particle Size Measurement
8.2 Moisture Determination
8.3 Fat Content Measurement
8.4 Viscosity Determination
8.4.1 Simple Factory Techniques
8.4.2 The Standard Method
8.5 Flavour
8.6 Texture Monitoring
8.7 Crystallisation Amount and Type
8.7.1 Nuclear Magnetic Resonance
8.7.2 Differential Scanning Calorimetry
References
Chapter 9: Different Chocolate Products
9.1 Special Recipes
9.1.1 Ice-cream coatings
9.2 Shape-Retaining Chocolate
9.2.1 Modifying the Fat Phase
9.2.2 Transparent Coatings
9.2.3 Water
9.2.4 Building a Framework of Solid Particles
9.3 Air Bubbles in Chocolate
9.3.1 Factors Affecting Bubble Size
9.3.2 Water Evaporation Bubbles
9.4 Cream Eggs and Other Filled Chocolate Shapes
9.5 Multiple Chocolates and Centres
Chapter 10: Legislation, Shelf Life and Packaging
10.1 Legislation
10.2 Shelf Life
10.3 Packaging
10.3.1 Foil and Paper Wrap
10.3.2 Flow Wrap
10.3.3 Biopolymers
10.3.4 Robotic Packing References
Chapter 11: Nutrition and Health
11.1 Nutrition
11.1.1 Fats
11.1.2 Carbohydrates
11.1.3 Proteins
11.2 Obesity
11.3 Tooth Decay
11.3.1 Anti-Caries Factor in Cocoa
11.3.2 Tooth-Friendly Milk Proteins
11.3.3 Oxalic Acid
11.3.4 Oral Clearance
11.4 Other Alleged Negative Reactions
11.4.1 Migraine and Headaches
11.4.2 Acne
11.4.3 Allergies
11.5 Positive Health Effects
11.6 Psychoactive Compounds
References
Chapter 12: Experiments with Chocolate and Chocolate Products
Project 1: Amorphous and Crystalline Sugar
Project 2: Particle Separation
Project 3: Fat Migration
Project 4: Cocoa Butter Separation
Project 5: Chocolate Viscosity
Project 6: Particle Size of Chocolate
Project 7: Effect of Lecithin
Project 8: Changing the Continuous Phase
Project 9: Chocolate Temper
Project 10: Hardness Measurement
Project 11: Chocolate Composition and Product Weight Control
Project 12: Distributions and Probabilities
Project 13: Chromatography of Colours
Project 14: Effectiveness of Different Packaging Materials
Project 15: Viscosity and Flavour
Project 16: Heat-Resistance Testing
Project 17: Coefficient of Expansion
Project 18: The Maillard Reaction
Glossary
Subject Index