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Chocolate, Cocoa and Confectionery : Science & Technology, Third Edition :  Science & Technology, Third Edition - B.W. Minifie

Chocolate, Cocoa and Confectionery : Science & Technology, Third Edition

Science & Technology, Third Edition

Hardcover

Published: August 1989
Ships: 7 to 10 business days
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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.

ISBN: 9780834213012
ISBN-10: 083421301X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 904
Published: August 1989
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 24.13 x 15.88  x 4.45
Weight (kg): 1.33
Edition Number: 3
Edition Type: Revised