Chocolate, Cocoa, And Confectionery by Bernard W. Minifie
Science and Technology
This comprehensive guide delves into the intricate world of chocolate and confectionery production, offering a detailed exploration of the processes, techniques, and science behind creating these beloved treats. It covers everything from the cultivation of cocoa beans to the art of crafting fine chocolates and candies, providing insights into the technological advancements and industry standards that shape the confectionery landscape. With a focus on both traditional methods and modern innovations, the book serves as an invaluable resource for professionals and enthusiasts alike, seeking to deepen their understanding of this delectable craft.
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- Published
- 1989
- Nationality
- Unknown
- Length
- Long
- Pages
- 600-700
- Original Language
- English
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- Alternate Titles
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