Contents  FIGURES -  PLATES -  PREFACE -  1 BASIC TECHNICAL CONSIDERATIONS  -  2 SUGARS AND RELATED MATERIALS -  3 COCOA BEANS -  4 FATS AND RELATED INGREDIENTS -  5 MILK AND MILK PRODUCTS -  6 GELLING AND WHIPPING AGENTS; GUMS -  7 FLAVOURING AND COLOURING AGENTS -  8 COCOA, CHOCOLATE AND RELATED PRODUCTS -  9 BOILED SWEETS -  10 A CARAMEL RECIPE COMPILATION -  11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY -  12 GUMS, JELLIES AND PASTILLES -  13 LIQUORICE AND CREAM PASTE -  14 TABLETS. LOZENGES AND EXTRUDED PASTE -  15 MARSHMALLOW AND NOUGAT -  16 OTHER CONFECTIONERY TYPES -  17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES -  18 GENERAL REFERENCE TABLES -  19 GLOSSARY -  APPENDIX -  INDEX -

Sugar confectionery and chocolate manufacture

Engineering & Transportation

R. Lees

Engineering

L. Hill

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Books by R. Lees

See the best price to sell, buy, or rent books by R. Lees. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Sugar confectionery and chocolate manufacture