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.

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.

1 Traditional chocolate making 1Stephen T. Beckett2 Cocoa beans: from tree to factory 9Mark S. Fowler and Fabien Coutel3 Production of cocoa mass cocoa butter and cocoa powder 50Henri J. Kamphuis revised by Mark S. Fowler4 Sugar and bulk sweeteners 72Christof Krüger5 Ingredients from milk 102Ulla P. Skytte and Kerry E. Kaylegian6 Chocolate Crumb 135Martin A. Wells7 Properties of cocoa butter and vegetable fats 153Geoff Talbot8 Flavour development in cocoa and chocolate 185Gottfried Ziegleder9 Particle size reduction 216Gregory R. Ziegler and Richard Hogg10 Conching 241Stephen T. Beckett Konstantinos Paggios and Ian Roberts11 Chocolate flow properties 274Bettina Wolf12 Bulk chocolate handling 298John H. Walker13 Tempering 314Erich J. Windhab14 Moulding enrobing and cooling chocolate products 356Michael P. Gray revised and updated by Ángel Máñez-Cortell15 Non?]conventional machines and processes 400Dave J. Peters16 Chocolate panning 431Marcel Aebi revised by Mark S. Fowler17 Chocolate rework 450Edward Minson and Randall Hofberger18 Artisan chocolate making 456Sophie Jewett19 Chocolate compounds and coatings 479Stuart Dale20 Recipes 492Edward G. Wohlmuth21 Sensory evaluation of chocolate and cocoa products 509Meriel L. Harwood and John E. Hayes22 Nutritional and health aspects of chocolate 521Joshua D. Lambert23 Quality control and shelf life 532Marlene B. Stauffer24 Instrumentation 555Ulrich Loeser25 Food safety in chocolate manufacture and processing 598Faith Burndred and Liz Peace26 Packaging 620Carl E. Jones27 The global chocolate confectionery market 654Jonathan Thomas28 Legal aspects of chocolate manufacture 675Richard Wood29 Intellectual property: Protecting products and processes 695Patrick J. Couzens30 Future trends 727Stephen T. BeckettIndex 739