Chocolate Cocoa and Confectionery

ISBN: 9780834213012

出版社: Kluwer Academic Pub

出版年: 1989-8

页数: 916

定价: $ 281.37

装帧: HRD

内容简介

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.