Chocolate, Cocoa and Confectionery: Science and Technology

Download or read book Chocolate, Cocoa and Confectionery: Science and Technology written by Bernard W. Minifie and published by Springer Science & Business Media. This book was released on 1989-08-31 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.