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Physico-Chemical Aspects of Food Processing

Beckett, S. T.
Physico-Chemical Aspects of Food Processing
Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a...

CHF 188.00

Industrial Chocolate Manufacture and Use

Beckett, S. T.
Industrial Chocolate Manufacture and Use
1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation...

CHF 69.00

Shall Die by the Sword

Beckett, T. S.
Shall Die by the Sword
Henri d¿Anwar is the son of Sir Thommas the Hunter and grew up in the court of the Duc of Gascony. Now his father is dead and he is a common stable boy in a small village. When the flamboyant Comtess Elaine arrives with her daughter Renee, Henri is immediately intrigued by the daughter¿s quiet beauty. Little does he know that he will be pressed into service as Renee¿s protector on a journey to escape an unwanted marriage made purely for politi...

CHF 28.90

Beckett's Industrial Chocolate Manufacture and Use

Beckett, Steve T. / Fowler, Mark S. / Ziegler, Gregory R.
Beckett's Industrial Chocolate Manufacture and Use
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 ...

CHF 286.00

Physico-Chemical Aspects of Food Processing

Beckett, S. T.
Physico-Chemical Aspects of Food Processing
Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a...

CHF 188.00