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.
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