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Chocolate, Cocoa and Confectionery: Science and Technology
Language: en
Pages: 924
Authors: Bernard W. Minifie
Categories: Business & Economics
Type: BOOK - Published: 1989-08-31 - Publisher: Springer Science & Business Media

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Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.
Sugar Confectionery and Chocolate Manufacture
Language: en
Pages: 401
Authors: R. Lees
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and c
Confectionery Science and Technology
Language: en
Pages: 542
Authors: Richard W. Hartel
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-09 - Publisher: Springer

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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Language: en
Pages: 546
Authors: Peter P. Greweling
Categories: Cooking
Type: BOOK - Published: 2012-10-16 - Publisher: Wiley Global Education

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Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of ch
The Book of Chocolate
Language: en
Pages: 162
Authors: Harvey P. Newquist
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2017 - Publisher: Penguin

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"From its origin as the sacred, bitter drink of South American rulers to the familiar candy bars sold by today's multimillion dollar businesses, people everywhe