Cocoa and Chocolate

James Bugbee's 1886 work, published under the auspices of the Walter Baker Chocolate Company, provides background information on the botanical properties and manufacture of the cocoa plant, as well as a myriad of delicious chocolate recipes ...

Author: James Bugbee

Publisher: Applewood Books

ISBN: 9781429011006

Category: Cooking

Page: 180

View: 449

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The late 19th century saw a boom in the popularity of chocolate and chocolate products in America. James Bugbee's 1886 work, published under the auspices of the Walter Baker Chocolate Company, provides background information on the botanical properties and manufacture of the cocoa plant, as well as a myriad of delicious chocolate recipes formulated for the home cook.

Cocoa and Chocolate 1765 1914

Cocoa and Chocolate,1765-1914 focuses on the period from the Seven Years War, to the First World War, when a surge of economic liberalism and globalisation should have helped cocoa producers to overcome rural poverty, just as wool ...

Author: William Gervase Clarence-Smith

Publisher: Routledge

ISBN: 9781134607785

Category: History

Page: 336

View: 332

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Cocoa and Chocolate,1765-1914 focuses on the period from the Seven Years War, to the First World War, when a surge of economic liberalism and globalisation should have helped cocoa producers to overcome rural poverty, just as wool transformed the economy of Australia, and tea that of Japan. The addition of new forms of chocolate to Western diets in the late nineteenth century led to a great cocoa boom, and yet economic development remained elusive, despite cocoa producers having certain advantages in the commodity lottery faced by exporters of raw materials. The commodity chain, from sowing a cocoa bean to enjoying a cup of hot chocolate, is examined in Cocoa and Chocolate, 1765-1914 under the broad rubrics of chocolate consumption, the taxation of cocoa beans, the manufacture of chocolate, private marketing channels, land distribution, ecological impact on tropical forests, and the coercion of labour. Cocoa and Chocolate, 1765-1914 concludes that cocoa failed to act as a dynamo for development.

Chocolate Cocoa and Confectionery Science and Technology

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging.

Author: Bernard Minifie

Publisher: Springer Science & Business Media

ISBN: 9789401179249

Category: Science

Page: 904

View: 760

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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Cocoa And Chocolate Their History From Plantation To Consumer

This is a fascinating work and is thoroughly recommended for anyone interested in the chocolate industry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce.

Author: Arthur Knapp

Publisher: Read Books Ltd

ISBN: 9781447486138

Category: Science

Page: 228

View: 499

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This early work on chocolate manufacturing is both expensive and hard to find in its first edition. It details the many stages of chocolate production from the cocoa bean to the shelf. This is a fascinating work and is thoroughly recommended for anyone interested in the chocolate industry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

The Economics of Chocolate

A comprehensive and up-to-date analysis on the economics of chocolate written by global experts.

Author: Mara P. Squicciarini

Publisher: Oxford University Press

ISBN: 9780198726449

Category: Chocolate industry

Page: 478

View: 733

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This book covers the history of cocoa and chocolate from its origins in Central America to the recent consumption boom in emerging markets and the growing importance of sustainable sourcing of cocoa and the demand for high quality specialty chocolate. It analyzes the role of the industrial revolution, the determinants of consumers' choices, and how governments have regulated the chocolate industry. It studies the complex structure of the global cocoa-chocolatevalue chain, the development and trade implications for rich consumers and poor producers.

The Complete Technology Book on Cocoa Chocolate Ice cream and other Milk Products

Some of the fundamentals of the book are cocoa bean production, sources of cocoa bean supplies, refining for production of chocolate masses for different uses, shipment of cocoa beans, cocoa processes , cocoa for drinking, instant cocoas, ...

Author: NIIR Board of Consultants & Engineers

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9788186623909

Category: Chocolate

Page: 624

View: 160

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Cocoa, Chocolate and Ice Cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a day chocolate and ice cream are gaining good popularity among the society all over the world. Chocolate is a key ingredient in many foods such as milk shakes, candy bars, ice creams etc. It is ranked as one of the most favorite flavors in the world. Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. The meaning of ice cream varies from one country to another like frozen custard, frozen yogurt, sorbet, and gelato and so on. The ice cream industry has traditionally grown at a healthy rate of 12% per annum. India is the second largest milk producing country. Milk products like butter, curd, ghee, etc have become an essential part of our food and are consumed in good quantity every day. In spite of the huge demand that exists for such milk based items conventional methods are employed for producing these items. The growth in cocoa, chocolate, Ice cream and other milk product industry has been primarily due to strengthening of distribution network and cold chain infrastructure. Some of the fundamentals of the book are cocoa bean production, sources of cocoa bean supplies, refining for production of chocolate masses for different uses, shipment of cocoa beans, cocoa processes , cocoa for drinking, instant cocoas, drinking chocolates manufacturing cocoa, cocoa butter & replacement fats , coatings and cocoa , chocolate manufacture, chocolate bars and covered confectionery , chocolate molding, determination of fat in cocoa and chocolate products, determination of cooling curve of cocoa butter and similar fats, the manufacture of dairy products, ice cream manufacture, energy value and nutrients of ice cream etc. The present book contain formulae, processes and other relevant details related to manufacture of cocoa products, chocolates, ice cream and other milk products. An attempt has been made to bring in to focus the significant aspect of cocoa products, dairy products manufacturing. It is hoped that the subject matter contain and its presentation will be very helpful to new entrepreneurs, professionals, institutions, technocrats and students etc.

Hidden Persuaders in Cocoa and Chocolate

In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors.

Author: Renata Januszewska

Publisher: Woodhead Publishing

ISBN: 9780128154489

Category: Technology & Engineering

Page: 165

View: 269

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Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement. Provides an overview of the tastes, aromas and notes describing cocoa and chocolate Features scientific explanations of the volatile and non-volatile aspects of each flavor Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors

Description of the Educational Exhibit of Cocoa and Chocolate

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Author: Walter Baker &. Company

Publisher: Sagwan Press

ISBN: 1377191583

Category: History

Page: 56

View: 612

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

From Cocoa Bean to Chocolate

Looks at the process behind the making of chocolate, from the growing of cacao bean pods, through drying the beans, transporting them, processing them into cocoa butter, mixing the chocolate, packaging it, and finally eating a chocolate ...

Author: Robin Nelson

Publisher: Lerner Publications

ISBN: 9780761365600

Category: Cooking

Page: 24

View: 667

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Looks at the process behind the making of chocolate, from the growing of cacao bean pods, through drying the beans, transporting them, processing them into cocoa butter, mixing the chocolate, packaging it, and finally eating a chocolate treat.

Cocoa Chocolate and Human Health

This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world.

Author: Sabine Ellinger

Publisher: MDPI

ISBN: 9783039285884

Category: Science

Page: 288

View: 915

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This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.

Beckett s Industrial Chocolate Manufacture and Use

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.

Author: Steve T. Beckett

Publisher: John Wiley & Sons

ISBN: 9781118780145

Category: Science

Page: 800

View: 934

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Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.

Cocoa

In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers ...

Author: Kristy Leissle

Publisher: John Wiley & Sons

ISBN: 9781509513208

Category: Political Science

Page: 240

View: 951

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Chocolate has long been a favorite indulgence. But behind every chocolate bar we unwrap, there is a world of power struggles and political maneuvering over its most important ingredient: cocoa. In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups. The reality of this dramatic inequity, she explains, is often masked by the social, cultural, emotional, and economic values humans have placed upon cocoa from its earliest cultivation in Mesoamerica to the present day. Tracing the cocoa value chain from farms in Africa, Asia, Latin America, and the Caribbean, through to chocolate factories in Europe and North America, Leissle shows how cocoa has been used as a political tool to wield power over others. Cocoa's politicization is not, however, limitless: it happens within botanical parameters set by the crop itself, and the material reality of its transport, storage, and manufacture into chocolate. As calls for justice in the industry have grown louder, Leissle reveals the possibilities for and constraints upon realizing a truly sustainable and fulfilling livelihood for cocoa growers, and for keeping the world full of chocolate.

Chocolate and Health

Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Author: Rodolfo Paoletti

Publisher: Springer Science & Business Media

ISBN: 8847020387

Category: Medical

Page: 153

View: 276

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Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Cocoa Bean to Chocolate

But it takes a lot of love to turn cocoa beans into the chocolatey treat we all crave! This title for early readers takes readers along on a journey from cocoa bean to chocolate.

Author: Rachel Grack

Publisher: Bellwether Media

ISBN: 9781618918086

Category: Juvenile Nonfiction

Page: 24

View: 520

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There’s nothing quite like biting into a sweet chocolate bar and letting it melt in your mouth. But it takes a lot of love to turn cocoa beans into the chocolatey treat we all crave! This title for early readers takes readers along on a journey from cocoa bean to chocolate. Special features a map of where cocoa beans grow, the global impact of chocolate, and more!

Sugars Cocoa Products and Chocolate and Miscellaneous Products

The Codex Alimentarius presents adopted international food standards in a uniform manner.

Author: Joint FAO/WHO Codex Alimentarius Commission

Publisher: U.S. Government Printing Office

ISBN: PSU:000032268980

Category: Health & Fitness

Page: 205

View: 884

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The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish. The title is also available as a tri-lingual CD-ROM.

The Diversified Benefits of Cocoa and Chocolate

The Diversified Benefits of Cocoa and Chocolate presents the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed.

Author: Bonifacia Zayas Espinal

Publisher:

ISBN: 1536132594

Category: MEDICAL

Page:

View: 633

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