Chocolate, Cocoa, and Confectionery: Science and Technology (Paperback)
  • Chocolate, Cocoa, and Confectionery: Science and Technology (Paperback)
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Chocolate, Cocoa, and Confectionery: Science and Technology (Paperback)

(author)
£72.00
Paperback 904 Pages / Published: 12/09/2014
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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.

Publisher: Springer-Verlag New York Inc.
ISBN: 9781489957474
Number of pages: 904
Dimensions: 229 x 152 mm
Edition: Softcover reprint of the original 1st ed. 198

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