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Chocolate, Cocoa and Confectionery

Chocolate, Cocoa and Confectionery

Bernard W. Minifie

400,11 €
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Editorial:
Springer Nature B.V.
Año de edición:
1989
Materia
Tecnología de alimentos y bebidas
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.

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