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Chocolate, Cocoa and Confectionery: Science and Technology
     

Chocolate, Cocoa and Confectionery: Science and Technology

by Bernard W E Minifie
 

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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

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:
9780870553301
Publisher:
A V I Publishing Company, Incorporated
Publication date:
01/01/1980
Edition description:
2d ed
Pages:
735

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