Titlebook: Industrial Chocolate Manufacture and Use; S. T. Beckett Book 1994 Springer Science+Business Media Dordrecht 1994 butter.chemistry.chocolat

追蹤

平常

Packaging,This chapter is divided into three main sections. The first deals with the various forms in which chocolate confectionery is presented and packaged, the second with the materials used in packaging chocolate confectionery and the third takes a brief look at the quality assurance methods applied to these materials,environmental issues.

粘

和諧

Cocoa bean production and transport,being cultivated in South America, where it is still part of the natural flora, when the Spaniards first went there in the sixteenth century. It is now grown in all the wet tropical forest regions, mostly within 20 degrees of latitude of the equator. Cocoa trees are small, growing up to about 6 m (2

外向者

Sugar, natural substance, which is chemically termed ‘sucrose’ or ‘saccharose’. Sugar is a disaccharide, composed of the chemically linked monosaccharides glucose and fructose. This linkage, however, may be cleaved hydrolytically by acids or by the enzyme invertase (.-D-fructo-furanosidase). The resulting

ABASH

意見一致

Obligatory

古代

Esophagitis