Title
The Science Of Chocolate (Rsc Paperbacks)
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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 Mouthwatering Title Will Also Be Of Interest To Anyone With A Desire To Know More About The Production Of The World'S Favourite Confectionery.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has one hundred ninety pages. It provides an in-depth exploration of chocolate's science and production.
- Q: What is the binding type of this book? A: The book is paperback bound. This makes it lightweight and easy to handle for readers.
- Q: What are the dimensions of this book? A: The dimensions of the book are six and a half inches long, nine and a quarter inches high, and half an inch thick.
- Q: Who is the author of this book? A: The author of this book is S. Beckett. He provides expert insights into the science of chocolate.
- Q: What category does this book belong to? A: This book belongs to the Baking category. It is ideal for anyone interested in food science and confectionery.
- Q: How can I use this book for my studies? A: You can use this book as a study guide for food science. It includes experiments suitable for students of various ages.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners in food science. It covers basic principles and processes of chocolate making.
- Q: Can I adapt the experiments in this book for younger students? A: Yes, the experiments can be adapted for students of almost any age. This makes it versatile for different learning levels.
- Q: How should I store this book to keep it in good condition? A: Store the book in a cool, dry place away from direct sunlight. This will help maintain its condition over time.
- Q: Is this book safe for children? A: Yes, the book is safe for children. It discusses scientific principles in an educational and engaging manner.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or replacement policy. Most sellers will assist you with this.
- Q: What kind of experiments does this book include? A: The book includes a series of experiments related to physical, chemical, and mathematical principles. These are designed to enhance understanding of chocolate science.
- Q: Is this book a good resource for the confectionery industry? A: Yes, this book is an excellent resource for anyone entering the confectionery industry. It details the chocolate making process comprehensively.
- Q: Does the book cover the history of chocolate? A: Yes, the book describes the history of chocolate. It provides context for the scientific processes involved in chocolate production.
- Q: Are there illustrations or images in this book? A: The book contains illustrations that aid in understanding the chocolate making process. These visuals complement the text effectively.
- Q: Can I use this book for professional development? A: Yes, this book is beneficial for professional development in food science and confectionery. It provides foundational knowledge and practical experiments.