[PDF.19yh] Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

[PDF.wy78] Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

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 | #2823631 in Books |  1999 | Original language:English | PDF # 1 |  9.21 x1.88 x6.14l,2.93 | File type: PDF | 904 pages

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||0 of 0 people found the following review helpful.| Five Stars|By Nikki C|Very good book.|54 of 54 people found the following review helpful.| Warning! This is Science and Technology, NOT Cooking With Chocolate 101|By Samantha Madell|I own and operate a small chocolate factory in Australia, where small-scale chocolate manufacturing is basically unheard of. As such, Minifie's boo

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, sweetene...

You can specify the type of files you want, for your device.Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)   |  Bernard W. Minifie. I was recommended this book by a dear friend of mine.

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