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The SOS File

2004-05 Juvenile Fiction
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Release : 2004-05
Genre : Juvenile Fiction
Kind : eBook
Book Rating : 887/5 ( reviews)

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Book Synopsis The SOS File by : Betsy Byars

Download or read book The SOS File written by Betsy Byars. This book was released on 2004-05. Available in PDF, EPUB and Kindle. Book excerpt: 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

2012-01-05 Juvenile Fiction
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Release : 2012-01-05
Genre : Juvenile Fiction
Kind : eBook
Book Rating : 173/5 ( reviews)

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Book Synopsis Chocolate SOS by : Sue Limb

Download or read book Chocolate SOS written by Sue Limb. This book was released on 2012-01-05. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Science of Chocolate

2007-10-31 Technology & Engineering
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Release : 2007-10-31
Genre : Technology & Engineering
Kind : eBook
Book Rating : 145/5 ( reviews)

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Book Synopsis The Science of Chocolate by : Stephen Beckett

Download or read book The Science of Chocolate written by Stephen Beckett. This book was released on 2007-10-31. Available in PDF, EPUB and Kindle. Book excerpt: 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

2010-11-29 Technology & Engineering
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Release : 2010-11-29
Genre : Technology & Engineering
Kind : eBook
Book Rating : 196/5 ( reviews)

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Book Synopsis Confectionery and Chocolate Engineering by : Ferenc A. Mohos

Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos. This book was released on 2010-11-29. Available in PDF, EPUB and Kindle. Book excerpt: 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. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

Industrial Chocolate Manufacture and Use

2011-09-07 Technology & Engineering
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Release : 2011-09-07
Genre : Technology & Engineering
Kind : eBook
Book Rating : 557/5 ( reviews)

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Book Synopsis Industrial Chocolate Manufacture and Use by : Steve T. Beckett

Download or read book Industrial Chocolate Manufacture and Use written by Steve T. Beckett. This book was released on 2011-09-07. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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