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: 401
Pages: 401
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
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
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: 546
Pages: 546
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Type: BOOK - Published: 2012-10-16 - Publisher: Wiley Global Education
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of ch
Language: en
Pages: 162
Pages: 162
Type: BOOK - Published: 2017 - Publisher: Penguin
"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