Chocolate, Cocoa and Confectionery: Science and Technology
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.

1101310596
Chocolate, Cocoa and Confectionery: Science and Technology
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.

379.99 In Stock
Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology

by Bernard W. Minifie
Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology

by Bernard W. Minifie

Hardcover(3rd ed. 1989)

$379.99 
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Overview

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.


Product Details

ISBN-13: 9780834213012
Publisher: Springer US
Publication date: 08/31/1989
Edition description: 3rd ed. 1989
Pages: 904
Product dimensions: 6.10(w) x 9.25(h) x 0.07(d)
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