Chocolate, Cocoa, and Confectionery: Science and Technology Book + PRICE WATCH * Amazon pricing is not included in price watch

Chocolate, Cocoa, and Confectionery: Science and Technology Book

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.Read More

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  • 0412995417
  • 9780412995415
  • B.W. Minifie
  • 31 October 1988
  • Chapman and Hall
  • Hardcover (Book)
  • 904
  • 3rd Ed
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