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Sugar Confectionery and Chocolate Manufacture

Language EnglishEnglish
Book Hardback
Book Sugar Confectionery and Chocolate Manufacture R. Lees
Libristo code: 11541349
Publishers Chemical Publishing Company, February 1975
Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RE... Full description
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Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS - 6 GELLING AND WHIPPING AGENTS; GUMS - 7 FLAVOURING AND COLOURING AGENTS - 8 COCOA, CHOCOLATE AND RELATED PRODUCTS - 9 BOILED SWEETS - 10 A CARAMEL RECIPE COMPILATION - 11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY - 12 GUMS, JELLIES AND PASTILLES - 13 LIQUORICE AND CREAM PASTE - 14 TABLETS. LOZENGES AND EXTRUDED PASTE - 15 MARSHMALLOW AND NOUGAT - 16 OTHER CONFECTIONERY TYPES - 17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES - 18 GENERAL REFERENCE TABLES - 19 GLOSSARY - APPENDIX - INDEX -

About the book

Full name Sugar Confectionery and Chocolate Manufacture
Author R. Lees, E. B. Jackson
Language English
Binding Book - Hardback
Date of issue 1975
Number of pages 412
EAN 9780820602417
ISBN 0820602418
Libristo code 11541349
Publishers Chemical Publishing Company
Weight 774
Dimensions 152 x 229 x 28

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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