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…

The Science of Sugar Confectionery

by William P. Edwards

Royal Society of Chemistry
Publication date: January 2000

Paperback, 176 pages

Sugar Confectionery Manufacture

by E.B. Jackson

Springer
Publication date: May 1995 (2nd edition)

Hardcover, 400 pages

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

Formulation and Production of Chewing and Bubble Gum

by Fritz Douglas

Kennedy’s Publications Ltd
Publication date: January 2006

Douglas Fritz has many years of experience…

Silesia Confiserie Manual No.4 (Panned Goods)

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

SILESIA Gerhad Hanke KG
Publication date: 1996

Paperback, 231 pages

Chocolate, Cocoa, and Confectionery: Science and Technology

by Bernhard Minifie

Springer
Publication date: August 1989 (3rd edition)

Hardcover, 904 pages

Guide Technologique de la Confiserie Industrielle

de Ph. Bryselbout & I. Fabry

DataSweet Online GmbH
Date de publication: mai 2013 (1ère publication en 1984)

Livre cartonné, 561 pages

Francais

La Ciencia de las Golosinas

de W.P. Edwards

AMV Ediciones
Traducido en el espanol: 2002

Mientras que mucha gente ha comido golosinas alguna vez, son pocos los que…

Espanol

Fabricación de Confites y Chocolate

de E.B. Jackson

Jackson Associates
Publication: March 2008

Versión española de „Sugar Confectionery & Chocolate Manufacture“

Confectionery and Chocolate Engineering

by Ferenc Mohos

A. John Wiley & Sons Ltd
Publication date: August 2010

Hardcover, 712 pages

Confectionery Science and Technology

by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger

Springer
Publication: 2018
Hardcover, 536 pages