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.

Chocolate Cocoa and Confectionery: Science and Technology

Minifie, Bernard W.

Business & Money

Florence, Kentucky, U.S.A.: Van Nostrand Reinhold

<p>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. </p>

Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

Science & Math

Biological Sciences

Aspen Publishers

Chocolate, cocoa, and confectionery: Science and technology

Agricultural Sciences

Avi Pub. Co

<p>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.</p>

Chocolate, Cocoa, and Confectionery: Science and Technology

Cookbooks, Food & Wine

Springer

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