Chocolate, Cocoa and Confectionery: Science and Technology

by Bernard W. Minifie

Estimated delivery 3-12 business days

Format Hardcover

Condition Brand New

Description Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.

Publisher Description

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.

Details

  • ISBN 083421301X
  • ISBN-13 9780834213012
  • Title Chocolate, Cocoa and Confectionery: Science and Technology
  • Author Bernard W. Minifie
  • Format Hardcover
  • Year 1989
  • Pages 904
  • Edition 3rd
  • Publisher Aspen Publishers Inc.,U.S.
GE_Item_ID:137624500;

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