MC. The Manufacturing Confectioner
Author | : |
Publisher | : |
Total Pages | : 1206 |
Release | : 2007 |
Genre | : Confectionery |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 1206 |
Release | : 2007 |
Genre | : Confectionery |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1656 |
Release | : 2006 |
Genre | : Confectioners |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 818 |
Release | : 2001-05 |
Genre | : Confectionery |
ISBN | : |
Author | : R. Lees |
Publisher | : Springer Science & Business Media |
Total Pages | : 401 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 146841495X |
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.
Author | : Peter P. Greweling |
Publisher | : Wiley Global Education |
Total Pages | : 546 |
Release | : 2012-10-16 |
Genre | : Cooking |
ISBN | : 1118764870 |
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author | : |
Publisher | : |
Total Pages | : 440 |
Release | : 2001 |
Genre | : Confectionery |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 854 |
Release | : 1924 |
Genre | : Confectionery |
ISBN | : |
Author | : Steve T. Beckett |
Publisher | : John Wiley & Sons |
Total Pages | : 806 |
Release | : 2017-05-08 |
Genre | : Technology & Engineering |
ISBN | : 1118780140 |
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Author | : Bill Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 479 |
Release | : 2018-06-26 |
Genre | : Soybean industry |
ISBN | : 1948436027 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 108 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books.
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Publisher | : |
Total Pages | : 604 |
Release | : 1899 |
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