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Produced by PMCA (an international association of confectioners), this book is a compilation of basic technical articles covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections.
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- PublisherPmca
- Publication date2007
- ISBN 10 1933430125
- ISBN 13 9781933430126
- BindingHardcover
- Number of pages325
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