Points Choc

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The Basketball Love Story Of Choc Lit And Max

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Author : John Morris Wright
language : en
Publisher: Xlibris Corporation
Release Date : 2018-12-18

The Basketball Love Story Of Choc Lit And Max written by John Morris Wright and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-18 with Fiction categories.

This is a semi-fiction, true fantasy of the saga of two basketball players, a boy and a girl named Shelton and Maxwell. The book is based on the visual exploits of a fantastic player called Chuckie, whom I had the pleasure of watching play for five years. He was placed on the varsity squad in the eighth grade because of his ability to jump and shoot. I don’t remember if he was first string in the eighth grade or not. Chuckie is actually Choc in the book.

Chocolate Science And Technology

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Author : Emmanuel Ohene Afoakwa
language : en
Publisher: John Wiley & Sons
Release Date : 2016-05-05

Chocolate Science And Technology written by Emmanuel Ohene Afoakwa and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-05 with Technology & Engineering categories.

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

Chocolate

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Author : Sarah Moss
language : en
Publisher: Reaktion Books
Release Date : 2009-09-15

Chocolate written by Sarah Moss and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-15 with Cooking categories.

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac—the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves. Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.

Points Choc

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Author : Alain Denvers
language : fr
Publisher:
Release Date : 1990

Points Choc written by Alain Denvers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.

Beckett S Industrial Chocolate Manufacture And Use

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Author : Steve T. Beckett
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08

Beckett S Industrial Chocolate Manufacture And Use written by Steve T. Beckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-08 with Technology & Engineering categories.

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. 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. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Industrial Chocolate Manufacture And Use

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Author : S. T. Beckett
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Industrial Chocolate Manufacture And Use written by S. T. Beckett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

Spatial Point Patterns

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Author : Adrian Baddeley
language : en
Publisher: CRC Press
Release Date : 2015-11-11

Spatial Point Patterns written by Adrian Baddeley and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-11 with Mathematics categories.

Modern Statistical Methodology and Software for Analyzing Spatial Point PatternsSpatial Point Patterns: Methodology and Applications with R shows scientific researchers and applied statisticians from a wide range of fields how to analyze their spatial point pattern data. Making the techniques accessible to non-mathematicians, the authors draw on th

Confectionery And Chocolate Engineering

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Author : Ferenc A. Mohos
language : en
Publisher: John Wiley & Sons
Release Date : 2023-10-23

Confectionery And Chocolate Engineering written by Ferenc A. Mohos and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-23 with Technology & Engineering categories.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Chocolate Nations

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Author : Órla Ryan
language : en
Publisher: Bloomsbury Publishing
Release Date : 2012-04-12

Chocolate Nations written by Órla Ryan and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-12 with Social Science categories.

Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury. From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard economic realities of our favourite sweet. This vivid and gripping exploration of the reasons behind farmer poverty includes the human stories of the producers and traders at the heart of the West African industry. Orla Ryan shows that only a tiny fraction of the cash we pay for a chocolate bar actually makes it back to the farmers, and sheds light on what Fair Trade really means on the ground. Provocative and eye-opening, Chocolate Nations exposes the true story of how the treat we love makes it on to our supermarket shelves.

Cake Decorating How To Make And Use Chocolate Plastic

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Author : Brenda Van Niekerk
language : en
Publisher: Brenda Van Niekerk
Release Date : 2013-11-05

Cake Decorating How To Make And Use Chocolate Plastic written by Brenda Van Niekerk and has been published by Brenda Van Niekerk this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-05 with Cooking categories.

Chocolate plastic is dough that can be rolled out like a fondant, or molded to form flowers, leaves or any other form that you would normally make from fondant. It tastes much nicer than fondant and is just as pliable. Some of the subjects within this book: Chocolate Plastic, Recipes, White Chocolate Plastic, Dark Chocolate Plastic, Corn Syrup, Food Coloring, How To Make Different Colors, Color Wheel, How To Create Decorations Using Chocolate Plastic, Make A Chocolate Rose, Make A Chocolate Carnation, Make Chocolate Flowers, Make A Chocolate Bow, To Make Loopy Bows, To Make Curlicues, Miscellaneous Decorations, Decorations Can Be Modelled Chocolate Plastic and much, much more.....