Beckett's Industrial Chocolate Manufacture and Use - Tapa dura

'The fifth edition of this invaluable book continues to be the definitive work on all things to do with cocoa and chocolate... The level of detail is well judged, offering explanation, practical advice and plenty of technical and scientific detail in each chapter, but also providing cross references and an excellent bibliography at the end of each chapter to allow further investigation of topics. The writing style is lucid, drawing the reader into the subject and exciting interest and further reading. In addition to the text, there are many useful and interesting photographs, tables, drawings and charts which enhance the discussions and illustrate important points ... This is a book which justifies its place at the hand of anyone involved in cocoa and chocolate. There will be very few in the industry whose knowledge and experience are so comprehensive as not to find useful information between its covers.' Confectionery Production, November 2017

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.