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Industrial Chocolate Manufacture and Use

edited by Stephen T. Beckett

Publisher: Wiley-Blackwell / Publication date: January 2009 (4th edition) / Hardcover: 688 pages / ISBN: 97814905139 / Price: EUR 255,- + VAT + postage.... [more]

The Science of Chocolate

by Stephen T. Beckett

Royal Society of Chemistry / Publication: 2008 (2d edition) /Hardback, 250 pages / ISBN: 97808540497 / Price: EUR 60,- + VAT + postage. The second edition... [more]

Making Chocolates in the Factory

by Robert Whitefield

Kennedy's Publications Ltd / Publication date: November 2005 / ISBN: 97809558085 / Price: EUR 80,- + VAT + postage. Robert Whitefield's book is intended... [more]

Sugar Confectionery & Chocolate Manufacture

by R. Lees & E.B. Jackson

Jackson Associates / Edition: 1999 / Price: EUR 135,00 + VAT + shipping. This book is one of the established reference sources for the confectionery industry.... [more]

Chocolate, Cocoa, and Confectionery: Science and...

by Bernard Minifie

Springer / Publication: August 1989 (3d edition) /Hardcover, 904 pages / ISBN: 978-0-8342-1301-2 Price: 220 EUR + VAT + postage. Recognised as an industry... [more]

Science and technology of enrobed and filled...

edited by Geoff Talbot

Woodhead Publishing Ltd / Publication: June 2009 /Hardcover, 468 pages / ISBN: 978-1-84569-390-9 Price: 190 EUR + VAT + postage. With its experienced team of... [more]

Chocolate Science and Technology

by Emmanuel Ohene Afoakwa, 2010

John Wiley & Sons / Publication: April 2010 / Hardcover, 296 pages / ISBN: 978-1-4051-9906-3 / Price: EUR 200,- + VAT + postage. Description This book... [more]

La Ciencia del Chocolate

de S. T. Beckett

AMV Ediciones / Traducido en el español: 2002 / Price: EUR 55,- + VAT + postage. Este libro es especialmente útil para los técnicos o profesionales de la... [more]

Fabricacion de Confites y Chocolate

de E.B. Jackson

Jackson Associates / Publication: March 2008 / Hardcover, 362 pages / Spanish version of "Sugar Confectionery & Chocolate Manufacture" Price: EUR 135,00 +... [more]

Fine Chocolates - Great Experience

by Jean-Pierre Wybauw

Publisher: Uitgeverij Lannoo nv / Publication date: October 2004 / Hardcover: 232 pages / ISBN: 978-90-209-5914-7 / Price: EUR 75,- + VAT + postage.... [more]

Chocolate decorations

by Jean-Pierre Wybauw

Uitgeverij Lannoo nv / Publication date: October 2006 / Hardcover: 200 pages / ISBN: 978-90-209-6829-3 / Price: EUR 75,- + VAT + postage. Jean-Pierre... [more]

Silesia Confiserie Manual No.3

by A. Meiners, K. Kreiten and H. Joike

SILESIA Gerhard Hanke KG / Publication: 1984 / Collection of 3 books / Price: EUR 155,- + VAT + postage. Also available in Spanish and... [more]

Silesia Confiserie Manual No. 4 (Panned Goods)

by Josef A. Merl + K.-W. Stock

SILESIA Gerhard Hanke KG /Publication: 1996 / Paperback, 231 pages / ISBN: 3980069109 / Price: EUR 80,- + VAT + postage. Reference book for the... [more]

Confectionery and Chocolate Engineering

by Ferenc Mohos

John Wiley & Sons / Publication: August 2010 / Hardcover, 712 pages / ISBN: 1-4051-9470-7 / Price: EUR 240,- + VAT + postage. Description In contrast to... [more]

Belgian Chocolates

by Roger Geerts

Publisher: S.A. Tielt Lannoo nv / Publication date: 1989 / Hardcover: 222 pages / Price: EUR 85,- + VAT + postage. Belgian Chocolates is a visual sourcebook... [more]