Back to Basics: Confectionery Fundamentals

By Pmca and Pmca Compilation

Produced by PMCA (an international association of confectioners), this book is a compilation of basic technical articles covering sugar crystallization, fats and oils, caramel, panning, chocolate... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1933430125
• ISBN13: 9781933430126
• Release Date: January 2007
• Publisher: Pmca
• Length: 325 Pages
• Weight: 1.85 lbs.