Chocolate, Cocoa and Confectionery: Science and Technology

By Bernard W. Minifie

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 083421301X
• ISBN13: 9780834213012
• Release Date: August 1989
• Publisher: Springer
• Length: 904 Pages
• Weight: 0.05 lbs.
• Dimensions: 1.8" x 6.4" x 9.2"