Chocolate, Cocoa and Confectionery: Science and Technology

Minifie, Bernard W.

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.

Details

Published by: Springer

Publication Date: 1989-08-31

Format: Hardcover

ISBN-13: 9780834213012

DOI:

Dimensions: 235cm x155cm

Pages: 904