Sugar confectionery and chocolate manufacture

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9780249441208: Sugar confectionery and chocolate manufacture

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 -

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Lees, R
Published by L. Hill (1973)
ISBN 10: 0249441209 ISBN 13: 9780249441208
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Book Description L. Hill, 1973. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110249441209

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R Lees
Published by L. Hill (1973)
ISBN 10: 0249441209 ISBN 13: 9780249441208
New Hardcover Quantity Available: 1
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Irish Booksellers
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Book Description L. Hill, 1973. Hardcover. Book Condition: New. book. Bookseller Inventory # M0249441209

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