Chapter 29. Chocolate and Cocoa

  1. Y. H. Hui Senior Scientist
  1. Randall Hofberger1,
  2. Nina Ann Tanabe2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch29

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Hofberger, R. and Tanabe, N. A. (2006) Chocolate and Cocoa, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch29

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Nestle USA, 637 South Pine Street, Burlington, WI 53105, USA

  2. 2

    Pacific Food Technology, 1681 Oneawa Place, Hilo, Hawaii 96720, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • cocoa bean processing;
  • cocoa powder manufacture;
  • confectionery coatings

Summary

This chapter contains sections titled:

  • Origin

  • Cocoa Bean Production

  • Cocoa Bean Processing

  • Cocoa Powder Manufacturing

  • Chocolate Manufacturing

  • Production Methods

  • Confectionery Coatings

  • Chocolate Bloom Problems

  • Storage and Handling

  • Nutritional Value

  • References

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