Chocolate Cocoa and Confectionery: Science and Technology

By Ruth Bloom, Minifie, Bernard W. Minifie

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: 0412995417
• ISBN13: 9780412995415
• Release Date: January 1989
• Publisher: Florence, Kentucky, U.S.A.: Van Nostrand Reinhold
• Length: 904 Pages
• Dimensions: 9.5" x 6.5" x 1.8"