Related Books
Language: en
Pages: 924
Pages: 924
Type: BOOK - Published: 1989-08-31 - Publisher: Springer Science & Business Media
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.
Language: en
Pages: 542
Pages: 542
Type: BOOK - Published: 2017-10-09 - Publisher: Springer
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Language: en
Pages: 350
Pages: 350
Type: BOOK - Published: 2011-08-24 - Publisher: John Wiley & Sons
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory
Language: en
Pages: 899
Pages: 899
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to in
Language: en
Pages: 468
Pages: 468
Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
