Sugar Confectionery and Chocolate Manufacture (Hardback)
  • Sugar Confectionery and Chocolate Manufacture (Hardback)
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Sugar Confectionery and Chocolate Manufacture (Hardback)

(author), (author)
£98.50
Hardback 412 Pages / Published: 28/02/1975
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Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS - 6 GELLING AND WHIPPING AGENTS; GUMS - 7 FLAVOURING AND COLOURING AGENTS - 8 COCOA, CHOCOLATE AND RELATED PRODUCTS - 9 BOILED SWEETS - 10 A CARAMEL RECIPE COMPILATION - 11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY - 12 GUMS, JELLIES AND PASTILLES - 13 LIQUORICE AND CREAM PASTE - 14 TABLETS. LOZENGES AND EXTRUDED PASTE - 15 MARSHMALLOW AND NOUGAT - 16 OTHER CONFECTIONERY TYPES - 17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES - 18 GENERAL REFERENCE TABLES - 19 GLOSSARY - APPENDIX - INDEX -

Publisher: Chemical Publishing Co Inc.,U.S.
ISBN: 9780820602417
Number of pages: 412
Weight: 774 g
Dimensions: 229 x 152 x 26 mm

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