Sugar Confectionery and Chocolate Manufacture
- Lees, R: Sugar Confectionery and Chocolate Manufacture
- Format
- Bog, hardback
- Engelsk
- 412 sider
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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 -
Detaljer
- SprogEngelsk
- Sidetal412
- Udgivelsesdato15-02-1975
- ISBN139780820602417
- Forlag Chemical Publishing Co Inc.,U.S.
- FormatHardback
- Udgave0
Størrelse og vægt
10 cm
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