By popular demand, I wrote the first and only manual available on the market for educational use and professional CD, full of ideas merchandise, sanitation and practical advice for chocolate.
THE NEWS ': YOU CAN PRINT ANY time you like.
's equipped with 75 between tables, graphs, drawings that help to understand much better arguments.
E 'the essential element of every chocolate in the lab.
E 'the essential element of every chocolate in the lab.
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costs only € 30.00 (+ € 5.00 shipping)
HOW TO ORDER: send an email to omar.busi @ alice.it indicating the number of copies, and shipping address.
RULES 'OF PAYMENT: bank.
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TABLE OF CONTENTS
Chapter 1 PREVENTIVE SANITARY
Abstract: The food stamp
aspects of bacterial contamination
personal care, uniforms, hands
HACCP
The flowchart of the processing of fresh pralines
What is a critical control point
Sample analysis of a critical point
Chapter 2 LA CONSERVATION
General
Factors affecting the growth of microorganisms
scale of the pH value
The open water (Aw)
Biological hazards leading
periods guidance for the conservation of certain products
solutions
Relations between beaume, Brix and density
yeasts and molds
microorganisms than the temperature alteration
overarching systems of conservation
Chapter 3 FROM PLANT TO TABLET
Theobroma Cacao: The tree, leaf, flower, fruit
The three main groups of cacao
Scheme complete processing
stages of processing in producing countries
Crop
Fermentation
Drying
Quality control and transport
The processing stages in factories
control is selected
Storage
Pretostatura
roasting and shelling
Crushing Grinding
pressing
crushed and powdered cocoa panel
What alkalinization or potassatura
mixing and assembly
General outline of the hazelnut chocolate
Refining
Conching
What is lecithin
What is Theobromine
chemical composition of chocolate
The molding dies for molding molds
gelatin
Chapter 4 tempering
The temperature scale
General
stages of tempering temperatures
important for working covers
selection process heat of crystals
Change in volume of cocoa butter
Process Mechanical Systems
tempering
How does a tempering
Crystallization
Table: defects, probable causes, remedies
Chapter 5 carbs
General Survey of carbohydrates
Identity Card of the sugars glucose
Polarized light
Fructose Sucrose Sorbitol
invert sugar
phases of the sugar
Hydrolysis
Honey
phases of the production of honey
Polysaccharides
Chapter 6 Lipids
General Survey of lipids
Origin of certain fatty acids
Composition chemistry of some fatty acids
Milk
Survey
milk Cream butter
Processing steps of the churning butter
Rancidity
The structure of butter
The point of fusion
saturation
Hydrogenation
Processing stages of margarine
Chapter 7 AMENDMENTS TO COOK
General
protein
Baking Cooking Cooking sugar carbs
Chapter 8 emulsions
General
The ganache
techniques to make a ganache
Table: defects, probable causes, remedies
Types of ganache
What can add to a ganache
Chapter 9 infusions
Spices
tea
main varieties of tea in the world
tea-growing areas
General outline of tea
phases of the Camellia sinensis
The collection and processing of tea infusion
Table infusion
hot coffee
coffee growing areas
Classification
Stages of coffee processing coffee roasting
average chemical composition of coffee green and roasted
infusion techniques
Infusion Infusion Hot Cold
Chapter 10 THE PRALINES
The ganache
techniques to make a ganache
Table: defects, probable causes, remedies
Types of ganache
What can add to a ganache
Chapter 9 infusions
Spices
tea
main varieties of tea in the world
tea-growing areas
General outline of tea
phases of the Camellia sinensis
The collection and processing of tea infusion
Table infusion
hot coffee
coffee growing areas
Classification
Stages of coffee processing coffee roasting
average chemical composition of coffee green and roasted
infusion techniques
Infusion Infusion Hot Cold
Chapter 10 THE PRALINES
General
Getting the praline
Chapter 11 ADDITIVES
General Survey of additives
Starches
ID of starch
Pectin Jellies
What is the isoelectric point
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