Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology
Author :
Publisher : Springer Science & Business Media
Total Pages : 924
Release :
ISBN-10 : 083421301X
ISBN-13 : 9780834213012
Rating : 4/5 (012 Downloads)

Book Synopsis Chocolate, Cocoa and Confectionery: Science and Technology by : Bernard W. Minifie

Download or read book Chocolate, Cocoa and Confectionery: Science and Technology written by Bernard W. Minifie and published by Springer Science & Business Media. This book was released on 1989-08-31 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


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