Chocolate, Cocoa and Confectionery


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A review of chocolate and confectionery production and processing operations. Technical and scientific aspects of manufacturing procedures are emphasized. Formulations and recipes advance understanding of processes.

904 pgs. (third edition)

By Bernard W. Minifie

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SKU: 17 Category:


Recognized 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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