Chocolate, Cocoa and Confectionery

Includes index.

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This guide provides a comprehensive review of chocolate and confectionery production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized; formulations and recipes are used as needed for supplemental explanation and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colours, applied methods, food value, packaging and entomology.