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Chocolate Cocoa and Confectionery: Science and Technology

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Chocolate Cocoa and Confectionery: Science and Technology image
ISBN-10:

0412995417

ISBN-13:

9780412995415

Author(s): Minifie, Bernard W.
Edition: 3rd Edition
Released: Jan 01, 1989
Publisher: Florence, Kentucky, U.S.A.: Van Nostrand Reinhold
Format: Hardcover, 904 pages
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Description:

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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