it's about THE SCIENCE OF CHOCOLATE book written by Stephen T Beckett. enjoy!

1. Dythia Mustika
11132027
by:
STEPHEN T BECKETT

2. Title : THE SCIENCE OF CHOCOLATE
Author : Stephen T Beckett
Published : 2nd Edition on February 14,2008
Publisher : The Royal Society of Chemistry, UK
Language : English
Pages : 250 pages
Price : $ 32.95

3. Durham University in physics
The D.Phil (Doctor of Philosophy) from
University of York, UK.
Rowntrees, Nestle, Sporomex
German Confectionery School in
Solingen’s Chocolate Technology
Committee

4. Chapter 1 The History of Chocolate
Chocolate as a Drink
Eating Chocolate (1847)
1st Chocolate Marketing in UK
(1930)
Chapter 2
Chocolate
Ingredients
Cocoa Plantation 600 A.D

5. Chapter 3 Cocoa Bean Processing

6. Chapter 4, 5, 6 Liquid Chocolate
Liquid chocolate making of milling and conching
Controlling the chocolate viscosity and mixing
Fat crystallizing in chocolate
Fat of cocoa butter
Types of Non-cocoa vegetable fat
Chapter 7, 8 Chocolate Manufacture

7. Chapter 9 Chocolate Products
Chapter 10
The Chocolate Legislation,
Shelf Life & Packaging

8. Chapter 11 Nutrition & Health
Fat, Carbohydrates and Protein
Obesity
Tooth Decay
Migraine & Headache
Acne
Allergies
Antioxidant
Physiologically
(+)

9. Chapter 12
The 18 Experiments with Chocolate
& Chocolate Products
Step by step
explanation of
procedure + aim of
experiments

10. S
T
R
E
N
G
T
H
S
Good Contain
(complete, clear, deep explanation of
chocolate especially about its science)
Page:55

11. S
T
R
E
N
G
T
H
S
Interesting Cover
Useful Glossary
Trustful References
Page:232
Page:152

12. S
T
R
E
N
G
T
H
S
Well organized diagrams & Flow Charts
Page:30
Page:43

13. S
T
R
E
N
G
T
H
S
Full-color Pictures
Page:178
Page:189
Page:191 Page:6
Page:12
Page:16
Page:21
Page:60
Page:65
Page:63
Page:81
Page:94

14. S
T
R
E
N
G
T
H
S
18 Experiment
Projects Chapter
to Do with
Chocolate
Page:209
Page:222
Page:215

15. Unstructured
Explanation
Unfamiliar
Vocabularies
W E A K N E S S E S
Page:90
Page:104
Page:69

16. “This really is an excellent book. I am no scientist and yet, with a
few exceptions relating to formulae, I found this book easy to
comprehend, and fascinating. Scientists are often criticised for
writing above the ordinary person's head but this is not true at all
of The Science of Chocolate. For readers with a serious interest in
chocolate this book is a MUST-BUY. It covers everything the
most keen chocolate lover needs to know about how chocolate is
made, from the original cacao bean to the final chocolate bar. The
new edition also includes a chapter on Nutrition and Health, as
recent scientific research has shown pretty convincingly that high
cocoa-solids chocolate may have health benefits owing to the high
polyphenol content.”
OPINION
By: Adrenalin S

17. Chemically speaking,
chocolate really is the
world’s perfect food.
By: Michael Levine
(Page: 208)