Chocolate, Cocoa and Confectionery: Science and Technology

Not a book for the hobby candy maker; this is one definitive textbook on confectionery, cocoa and chocolate products. Written in 1970, Chocolate, Cocoa and Confectionery, is now recognized as an industry classic. It provides a comprehensive review of chocolate and confectionary production and processing operations. Technical and scientific aspects of the various manufacturing procedures are covered. Sample formulations and recipes are given to in order explain particular processes.

Other sections include raw materials, emulsifiers, and chocolate coatings compounds. The book is thorough including chapters on: sweeteners, starches, nuts and colors, and packaging.

Illustrations of Cocoa Processing

Minifie, Bernard, Chocolate, Cocoa and Confectionery: Science and Technology, (Westport, CT: Avi Publishing Co.), 1970, pg.26. Crerar 663.91 Y001