Chocolate, Cocoa and Confectionery: Science and Technology

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9780870553301: Chocolate, Cocoa and Confectionery: Science and Technology

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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Minifie, B.W.
Published by Director Books (1980)
ISBN 10: 0870553305 ISBN 13: 9780870553301
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B.W. Minifie
Published by Director Books (1980)
ISBN 10: 0870553305 ISBN 13: 9780870553301
New Hardcover Quantity Available: 1
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