ENGLISH

Chocolate, Cocoa and Confectionery: Science and Technology

By Minifie , B.W.

Book information

Publisher
Springer
Year
1989
ISBN
083421301X, 9780834213012
Google Books ID
qdjh_W4uYS0C
Language
english
Format
PDF
Filesize
83 MB (86794813 bytes)
Series
A Chapman & Hall Food Science Book
Edition
3, reprint, revised
Pages
904\899
Time added
2013-06-24 17:36:24

Description

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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