The SOS File - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The SOS File write by Betsy Byars. This book was released on 2004-05. The SOS File available in PDF, EPUB and Kindle. Throughout the year, 12 of Mr. Magro's students have written about their biggest emergencies and tucked them into The SOS File. Now it's time to read the stories out loud and try to guess whose contribution has earned extra credit. Illustrations.
Chocolate SOS
Chocolate SOS - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chocolate SOS write by Sue Limb. This book was released on 2012-01-05. Chocolate SOS available in PDF, EPUB and Kindle. Jess has broken up with Fred, though really she is waiting for him to come to her door and beg to get back together again. But is that the sort of thing Fred would do? He has said himself that he has no backbone . . . Meanwhile, a gorgeous boy has moved in next door and, to Jess's mingled horror and delight, is making it very, very obvious that he would like to be a lot closer than next door . . . Surely, now, Fred will be driven, in a fit of jealousy, to sweep Jess back off her feet? Won't he? Full of Sue Limb's very funny take on early teenage life and problems, fans of Jess Jordan will be thrilled to have a new Fred and Jess story.
Industrial Chocolate Manufacture and Use
Industrial Chocolate Manufacture and Use - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Industrial Chocolate Manufacture and Use write by Steve T. Beckett. This book was released on 2011-09-07. Industrial Chocolate Manufacture and Use available in PDF, EPUB and Kindle. Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
The Science of Chocolate
The Science of Chocolate - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Science of Chocolate write by Stephen Beckett. This book was released on 2007-10-31. The Science of Chocolate available in PDF, EPUB and Kindle. Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
Confectionery and Chocolate Engineering
Confectionery and Chocolate Engineering - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Confectionery and Chocolate Engineering write by Ferenc A. Mohos. This book was released on 2023-10-23. Confectionery and Chocolate Engineering available in PDF, EPUB and Kindle. Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
