Sugar Confectionery & Chocolate Manufacture
by R. Lees & E.B. Jackson
Jackson Associates
Edition: 1999
This book is one of the established reference sources for the confectionery…
Preis: EUR 115,00 + MwSt. + Versand
Industrial Chocolate Manufacture and Use (4th edition)
by Stephen T. Beckett
Wiley-Blackwell
Publication date: January 2009 (4th edition)
Hardcover: 688 pages
Preis: EUR 255,00 + MwSt. + Versand
Beckett’s Industrial Chocolate Manufacture and Use
by Stephen T. Beckett, M.S. Fowler, G.R. Ziegler
Wiley-Blackwell
Publication date: January 2017 (5th edition)
Hardcover: 760 pages
Preis: EUR 180,00 + MwSt. + Versand
Chocolate, Cocoa, and Confectionery: Science and Technology
by Bernhard Minifie
Springer
Publication date: August 1989 (3rd edition)
Hardcover, 904 pages
Preis: EUR 259,00 + MwSt. + Versand
Chocolate Science and Technology
by Emmanuel Ohene Afoakwa
John Wiley & Sons Ltd
Publication date: April 2010 (2nd edition)
Hardcover, 296 pages
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through…
Preis: EUR 205,00 + MwSt. + Versand
Making Chocolates in the Factory
by Robert Whitefield
Kennedy’s Publications Ltd
Publication date: November 2005
Preis: EUR 80,00 + MwSt. + Versand
Confectionery and Chocolate Engineering
by Ferenc Mohos
John Wiley & Sons Ltd
Publication date: August 2010
Hardcover, 712 pages
Preis: EUR 240,- + MwSt. + Versand
Silesia Confiserie Manual No.3
by A. Meiners, K. Kreiten and H. Joike
SILESIA Gerhard Hanke KG
Publication date: 1984
Collection of 3 books
English, French and Spanish versions
Preis: EUR 155,00 + MwSt. + Versand
Fine Chocolates – Great Experience
by Jean-Pierre Wybauw
Uitgeverij Lannoo nv
Publication date: October 2004
Hardcover: 232 pages
Jean-Pierre Wybauw, a world-renown teacher of chocolate and confectionery technology, has been an advisor and instructor with Barry-Callebaut for 32 years. He lives…
Preis: EUR 75,00 + MwSt. + Versand
Silesia Confiserie Manual No.4 (Panned Goods)
by Josef A. Merl & K.-W. Stock
SILESIA Gerhad Hanke KG
Publication date: 1996
Paperback, 231 pages
Preis: EUR 80,00 + MwSt. + Versand
by Jean-Pierre Wybauw
Uitgeverij Lannoo nv
Publication date: October 2006
Hardcover: 200 pages
English and French versions.
Chocolate decorations, is a comprehensive and practical guide. With clear action images and…
Preis: EUR 75,00 + MwSt. + Versand
by Roger Geerts
S.A. Tielt Lannoo nv
Publication date: 1989
Hardcover: 222 pages
Belgian Chocolates is a visual sourcebook…
Preis: EUR 75,00 + MwSt. + Versand
Fabricacion de Confites y Chocolate
de E.B. Jackson
Jackson Associates
Publication: March 2008
Version espanola de „Sugar Confectionery & Chocolate Manufacture“
Preis: EUR 115,00 + MwSt. + Versand
by Stephen T. Beckett
Royal Society of Chemistry
Publication date: 2008 (2nd edition)
Hardback, 250 pages
Preis: EUR 50,00 + MwSt. + Versand
Preis: EUR 50,00 + MwSt. + Versand
Confectionery Science and Technology
by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Springer
Publication: 2018 (reprint)
Hardcover, 557 pages
Preis: EUR 110,00 + MwSt. + Versand
Science and technology of enrobed and filled chocolate, confectionery and bakery products
by Geoff Talbot
Woodhead Publishing Ltd
Publication date: June 2009
Hardcover, 468 pages
Preis: EUR 190,00 + MwSt. + Versand