Chocolate, cocoa, and confectionery: Science and technology

by Bernard W. Minifie

Book Overview

Recognized as the industry standard, this definitive guide provides a comprehensive review of chocolate & confectionery production & processing operations. The technical & scientific aspects of the various manufacturing procedures are emphasized: formulations & recipes are used as needed to supplement explanations & to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers & compounds, ingredients, sweeteners, starches & colors, applied methods, food value, packaging & entomology.

• Format: Hardcover
• Language: English
• ISBN: 0870553305
• ISBN13: 9780870553301
• Release Date: January 1980
• Publisher: Avi Pub Co
• Weight: 2.60 lbs.
• Dimensions: 1.1" x 5.9" x 8.7"