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Beckett’s Industrial Chocolate Manufacture and Use

Since its inception, this book has been a standard reference work for all things to do with cocoa and chocolate and this edition continues that proud tradition. As with its predecessors, it provides a wide and well-presented review of the science, technology and engineering associated with chocolate and its manufacture.

This new edition has a wide list of authoritative contributors all with outstanding knowledge and experience of the industry. In addition, the book now has two co-editors, one of whom brings an additional North American perspective.

The fifth edition continues the tradition of being the definitive text on chocolate manufacture and use; the huge range of subjects covered was well researched and explained. In an industry in which technical issues are frequently the subject of debate because of the nature of our materials and products, this is no mean achievement.

The book deserves a place in the library of every industry professional. There will be few, if any, who have a broad and deep enough knowledge not to need to refer to this work to improve their understanding of the background and broader issues.

This title also has huge potential for people entering the industry, not only as a specific reference work, but as a book that lays out the broad and varied nature of the industry and explains its many interactions. It should be considered as essential reading for all students of food science and technology, as it lays out so clearly the links between science, technology, ingredients and products, which is equally applicable to other branches of the food industry.

The level of detail has been cleverly thought out, providing the information most readers will need in each section with an additional, useful, bibliography at the end of each chapter and cross references.

There is a lot of relevant scientific content in the book and this is one of its significant strengths. This scientific rigor is used both as background and support to the discussion on all subjects and greatly enhances the broader technical advice and information.

The book does require a degree of scientific, technical and, in some cases, engineering knowledge. This may be a stumbling block for some readers (particularly those whose first language is not English), but does not detract from the broader picture it presents and the practical support it is able to offer. This is not a criticism and it is difficult to think how the subjects could have been so comprehensively covered otherwise. Close and careful

study of the science, which is always well and clearly presented, will ultimately enhance the knowledge base of all readers, even those with many years of experience in the industry.

Industrial Chocolate Manufacture and Use covers far more than the title suggests. It addresses in great detail every aspect of cocoa and chocolate from raw ingredients to finished product, packaging and beyond and is usefully broken down into distinct sections:

• Raw Materials and ingredients

• Process and Manufacturing

• Formulation and Recipes

• Quality and Safety

• Consumer and Legal.

In our changing world, these last two sections are particularly welcome as guidance for smaller businesses, which lack the broad resources of larger ones. The addition of sections on sensory analysis, artisan confectionary and compound coatings will be useful to many readers.

The section on artisan confectionery is likely to be extremely useful to ‘start up’ businesses, covering not just the issues of the product, but also the often-neglected aspect of getting the product in front of the consumer.

The balance, contents, indexing and layout of the book are outstanding with many helpful and interesting illustrations throughout the text.

The writing style is lucid, drawing the reader into the subject and exciting interest. As well as being an invaluable technical resource, it is genuinely pleasurable to read and absorb.

Eur Ing Graham Godfrey, Food and Confectionery Industry Consultant, The Graham Godfrey Consultancy, Tenbury Wells, Worcestershire.

Email: ctci@btinternet.com Web: www.ggconsult.co.uk

Tel: +44 (0) 7725212512, +44 (0) 15847 81137

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