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The Complete Technology Book of Cocoa, Chocolate, Ice Cream and other Milk Products
Published by
National Institute of Industrial Research NIIR, 2005
ISBN 10: 8186623906
ISBN 13: 9788186623909
New
Softcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. xii + 610 1st Edition. Seller Inventory # 26178577
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The Complete Technology Book of Cocoa, Chocolate, Ice Cream and other Milk Products
Published by
National Institute of Industrial Research, 2005
ISBN 10: 8186623906
ISBN 13: 9788186623909
New
Softcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. pp. xii + 610 Figures. Seller Inventory # 7669326
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The Complete Technology Book of Cocoa, Chocolate, Ice Cream and other Milk Products
Published by
National Institute of Industrial Research, 2005
ISBN 10: 8186623906
ISBN 13: 9788186623909
New
Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. pp. xii + 610. Seller Inventory # 18178587
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Quantity: 4 available
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The Complete Technology Book of Cocoa, Chocolate, Ice Cream and Other Milk Products
Published by
National Institute of Industrial Research, 2005
ISBN 10: 8186623906
ISBN 13: 9788186623909
New
Hardcover
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Contents: 1. Cocoa Bean production. 2. Cocoa mass, cocoa powder, cocoa butter. 3. Particle size reduction. 4. Cocoa processes. 5. Cocoa butter and replacement fats. 6. Emulsifiers in chocolate confectionery coatings and cocoa. 7. Chocolate manufacture. 8. Chocolate Bars and covered confectionery. 9. Quality control. 10. Special methods of analysis. 11. The manufacture of dairy products. 12. Technology of Khoa manufacture and storage. 13. Technology of manufacture of Yoghurt and Dahi. 14. Flavour development in chocolate. 15. Ice cream. 16. Energy value and nutrients of Ice cream. 17. Ice cream ingredients. 18. Stabilizers and emulsifiers. 19. Flavouring and coloring materials. 20. Mix processing. 21. The freezing process. 22. Fancy molded ice creams, novelties, and specials. 23. Formulas and industry standards. "Cocoa, chocolate and Ice cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a days chocolate and ice creams are gaining good popularity among the society all over the world. The present book contains formulae, processes and other relevant details related to manufacture of cocoa products, chocolates, ice cream and other milk products. An attempt has been made to bring in to focus the significant aspect of cocoa products, dairy products manufacturing. It is hoped that the subject matter contained and its presentation will be very helpful to new entrepreneurs, professionals, institutions, technocrats and students etc.". Seller Inventory # 57160
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THE COMPLETE TECHNOLOGY BOOK OF COCOA, CHOCOLATE, ICE CREAM AND OTHER MILK PRODUCTS
Published by
NATIONAL INSTITUTE OF INDUSTRIAL RESEARCH, 2005
ISBN 10: 8186623906
ISBN 13: 9788186623909
Used
Paperback
Seller: Mispah books, Redhill, SURRE, United Kingdom
Seller rating 4 out of 5 stars
Paperback. Condition: Like New. Like New. book. Seller Inventory # ERICA82081866239063
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