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Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology

Hardcover

Technology & Engineering

ISBN10: 083421301X
ISBN13: 9780834213012
Publisher: Springer Nature
Published: Aug 31 1989
Pages: 904
Weight: 2.93
Height: 1.81 Width: 6.40 Depth: 9.20
Language: English

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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Technology & Engineering