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Chocolate, Cocoa and Confectionery: Science and Technology / Edition 3 available in Hardcover
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.
|Edition description:||3rd ed. 1989|
|Product dimensions:||6.10(w) x 9.25(h) x 0.07(d)|