Chocolate, Cocoa and Confectionery: Science and Technology

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.


Chocolate, Cocoa and Confectionery: Science and Technology
Language: en
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to in
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Type: BOOK - Published: 2017-10-09 - Publisher: Springer

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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Chocolate Science and Technology
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Categories: Technology & Engineering
Type: BOOK - Published: 2011-08-24 - Publisher: John Wiley & Sons

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This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory
Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Language: en
Pages: 468
Authors: Geoff Talbot
Categories: Technology & Engineering
Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier

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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
Chocolate, Cocoa, and Confectionery
Language: en
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Authors: Bernard W. Minifie
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Type: BOOK - Published: 1982 - Publisher:

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