Paul Zipperer (136 results)

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardback or Cased Book. Condition: New. The Manufacture Of Chocolate And Other Cacao Preparations. 2d Ed. Rearranged, Thoroughly Rev., And Largely Rewritten. With 87 Illustrations. Book.

Hardback. Condition: New.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. The Manufacture of Chocolate and other Cacao Preparations (Paperback or Softback).

Condition: New.

Condition: New. In English.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. In English.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New.

Condition: New. In English.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: New. Print on Demand. This book explores the fascinating history of chocolate, from the cultivation of cacao beans to the development of modern chocolate-making techniques. The author, an expert in the field, provides a comprehensive overview of the industry, discussing the different types of cacao beans, the fermentation and roasting processes, and the various methods used to create different types of chocolate. The book also examines the health benefits of chocolate, its cultural importance, and its role in trade and commerce. With its in-depth research and engaging writing style, this book offers a valuable resource for anyone interested in the history, science, and cultural significance of chocolate. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Buch. Condition: Neu. Neuware - This comprehensive guide to the manufacture of chocolate and other cacao preparations is an essential resource for chocolate-makers and other professionals in the confectionery industry. It covers every stage of the process, from the selection and roasting of the beans to the molding and packaging of the finished product. The author provides detailed information on equipment and ingredients, as well as practical advice on quality control and troubleshooting. This book will be an invaluable reference for anyone seeking to produce high-quality chocolate products.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condition: New. Print on Demand. This book is an extensive and detailed exploration of the history, cultivation, processing, and utilization of cacao beans. As a primary ingredient in chocolate, the cacao bean is widely recognized for its economic and culinary importance. The author explores the history of the cacao tree and the bean's cultivation in countries around the world. It also provides insights into the chemical composition of the bean and the manufacturing process of chocolate. With its comprehensive coverage of the subject, this book serves as a valuable resource for food scientists, manufacturers, and anyone interested in the history and cultivation of chocolate. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condition: New. In English.

Taschenbuch. Condition: Neu. The Manufacture of Chocolate and other Cacao Preparations | Paul Zipperer (u. a.) | Taschenbuch | 536 S. | Englisch | 2018 | hansebooks | EAN 9783337364809 | Verantwortliche Person für die EU: Hansebooks GmbH, Trakehner Weg 52, 22844 Norderstedt, gb[at]hansebooks[dot]com | Anbieter: preigu.…