Sugar Confectionery and Chocolate Manufacture
Description:
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 -
Best prices to buy, sell, or rent ISBN 9780820602417
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- Sugar Confectionery and Chocolate ManufactureBrian Jackson,R. Lees,Ron LeesEdition:1973ISBN-13:9780751401141
- Sugar Confectionery and Chocolate ManufactureLees, R.Edition:1973ISBN-13:9781468414974
- Sugar Confectionery and Chocolate ManufactureBrian Jackson,R. Lees,Ron LeesEdition:1973ISBN-13:9780751401141
- Sugar Confectionery and Chocolate ManufactureLees, R.Edition:1973ISBN-13:9781468414974
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