Chocolate, Cocoa and Confectionery: Science and Technology / Edition 3

by Bernard W. Minifie

Overview

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.

Product Details

ISBN-13:	9780834213012
Publisher:	Springer US
Publication date:	08/31/1989
Edition description:	3rd ed. 1989
Pages:	904
Product dimensions:	6.10(w) x 9.25(h) x 0.07(d)