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Chocolate, cocoa, and confectionery : science and technology

Author: Bernard W Minifie
Publisher: Westport, Conn. : Avi Pub. Co., ©1980.
Edition/Format:   Print book : English : 2d edView all editions and formats
Database:WorldCat
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Document Type: Book
All Authors / Contributors: Bernard W Minifie
ISBN: 0870553305 9780870553301
OCLC Number: 5170598
Description: x, 735 pages : illustrations ; 24 cm
Contents: Part I. Cocoa and chocolate --
1. History of cocoa and chocolate --
2. Cocoa processes --
3. Cocoa butter and replacement fats --
4. Lecithin chemistry and uses in chocolate and cocoa --
5. Chocolate manufacture --
6. Confectionery coatings, dietetic chocolates --
7. Chocolate bars and covered confectionery: production methods --
Part II. Confectionery --
8. Confectionery sugars --
9. Confectionery fats --
10. Milk and milk products --
11. Egg albumen and other whipping agents --
12. Gelatinizing agents, gums, glazes, pectin --
13. Starches, modified starches, soya flour, soya proteins --
14. Jam, preserved fruit, dried fruit --
15. Nuts --
16. Chemical and allied substances used in confectionery manufacture --
17. Colors used in chocolate and confectionery --
18. Flavor and flavoring materials --
19. Confectionery processes and recipes --
Part III. General technology --
20. Bloom, microbiological and other spoilage problems --
21. Pest control --
22. Wrapping and packaging --
23. Quality control --
24. Food value of chocolate and confectionery --
25. The organization of research and development.
Responsibility: Bernard W. Minifie.

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