Chocolate Cocoa And Confectionery Science And Technology
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Chocolate, Cocoa and Confectionery: Science and Technology
Author | : Bernard W. Minifie |
Publisher | : Springer Science & Business Media |
Total Pages | : 924 |
Release | : 1989-08-31 |
Genre | : Business & Economics |
ISBN | : 9780834213012 |
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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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