Sugar Confectionery and Chocolate Manufacture

R. Lees, E. B. Jackson (Autoren)

Buch | Hardcover

412 Seiten

1975
Chemical Publishing Co Inc.,U.S. (Verlag)
978-0-8206-0241-7 (ISBN)

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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 -

Erscheint lt. Verlag	28.2.1975
Zusatzinfo	black & white illustrations
Verlagsort	New York
Sprache	englisch
Maße	152 x 229 mm
Gewicht	774 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8206-0241-8 / 0820602418
ISBN-13	978-0-8206-0241-7 / 9780820602417
Zustand	Neuware