Review & Download Ebooks Chocolate, Cocoa and Confectionery: Science and Technology
| Title | : | Chocolate, Cocoa and Confectionery: Science and Technology |
| Release | : | 1999 |
| Genre | : | Science |
| Author | : | Bernard W. Minifie |
| Publisher | : | Springer Science & Business Media |
| Rating | : | 4.0/4 |
| ID book | : | qdjh_W4uYS0C |
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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