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Book Bean to Bar

Finally there is specialist literature on the subject of Bean to Bar chocolate.

Book Bean to Bar

The book by Fabian Rehmann is a reference book for hobby chocolatiers and commercial manufacturers on all aspects of small-scale chocolate production.

The production of chocolate at home, but also of small-scale manufactories is becoming more and more popular. Both hobby chocolatiers and small producers will find all the essential information they need to produce their own chocolate in this book.

From the selection of the raw cocoa beans to the roasting, breaking and grinding of the beans to the making of the chocolate bars, all the necessary processes are explained. Other important raw materials such as sugar or milk powder are also described, suitable premises outlined and business considerations offered. The book is rounded off by tips on sources of supply and purchase of raw cocoa as well as on food safety, quality and finding one's own handwriting.

create 31.01.2019, 03:23

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