Office of Academic Resources
Chulalongkorn University
Chulalongkorn University

Home / Help

AuthorMinifie, Bernard W. author
TitleChocolate, Cocoa and Confectionery: Science and Technology [electronic resource] / by Bernard W. Minifie
ImprintDordrecht : Springer Netherlands : Imprint: Springer, 1989
Edition Third Edition
Connect to
Descript VIII, 904 p. online resource


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


1: Cocoa and Chocolate -- 1. History and Development -- 2. Cocoa Processes -- 3. Cocoa Butter and Replacement Fats -- 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa -- 5. Chocolate Manufacture -- 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds -- 7. Chocolate Bars and Covered Confectionery -- 2: Confectionery: Ingredients and Processes -- 8. Sugars, Glucose Syrups, and Other Sweeteners -- 9. Confectionery Fats -- 10. Milk and Milk Products -- 11. Egg Albumen and Other Aerating Agents -- 12. Gelatinizing Agents, Gums, Glazes, Waxes -- 13. Starches, Soya Flour, Soya Protein -- 14. Fruits, Preserved Fruits, Jam, Dried Fruit -- 15. Nuts -- 16. Chemical and Allied Substances Used in the Confectionery Industry -- 17. Colors for Use in Confectionery -- 18. Flavor and Flavoring Materials -- 19. Confectionery Processes and Formulations -- 3: General Technology -- 20. Science and Technology of Chocolate and Confectionery -- 21. Pest Control -- 22. Packaging in the Confectionery Industry -- 23. Quality Control -- 24. Food Value of Chocolate and Confectionery -- 25. Research and Development in the Confectionery Industry -- Appendix I. Special Methods of Analysis -- Appendix II. Resources

Science Science Science general


Office of Academic Resources, Chulalongkorn University, Phayathai Rd. Pathumwan Bangkok 10330 Thailand

Contact Us

Tel. 0-2218-2929,
0-2218-2927 (Library Service)
0-2218-2903 (Administrative Division)
Fax. 0-2215-3617, 0-2218-2907

Social Network


facebook   instragram