Download and Read Chocolate, Cocoa and Confectionery: Science and Technology PDF
ByBernard W. Minifie
Total Download
40
“The worth of a book is to be measured by what you can carry away from it.” –James Bryce
Synopsis
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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