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…
Prix HT: EUR 135
Industrial Chocolate Manufacture and Use (4th edition)
by Stephen T. Beckett
Wiley-Blackwell
Publication date: January 2009 (4th edition)
Hardcover: 688 pages
Prix HT: EUR 255
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
Prix HT: EUR 180
Chocolate, Cocoa, and Confectionery: Science and Technology
by Bernhard Minifie
Springer
Publication date: August 1989 (3rd edition)
Hardcover, 904 pages
Prix HT: EUR 259
Making Chocolates in the Factory
by Robert Whitefield
Kennedy’s Publications Ltd
Publication date: November 2005
Prix HT: EUR 80
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…
Prix HT: EUR 205
Confectionery and Chocolate Engineering
by Ferenc Mohos
John Wiley & Sons Ltd
Publication date: August 2010
Hardcover, 712 pages
Prix HT: EUR 240
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
Prix HT: EUR 155
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…
Prix HT: EUR 75
Silesia Confiserie Manual No.4 (Panned Goods)
by Josef A. Merl & K.-W. Stock
SILESIA Gerhad Hanke KG
Publication date: 1996
Paperback, 231 pages
Prix HT: EUR 80
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…
Prix HT: EUR 75
by Roger Geerts
S.A. Tielt Lannoo nv
Publication date: 1989
Hardcover: 222 pages
Belgian Chocolates is a visual sourcebook…
Prix HT: EUR 75
Fabricacion de Confites y Chocolate
de E.B. Jackson
Jackson Associates
Publication: March 2008
Version espanola de « Sugar Confectionery & Chocolate Manufacture »
Prix HT: EUR 135
by Stephen T. Beckett
Royal Society of Chemistry
Publication date: 2008 (2nd edition)
Hardback, 250 pages
Prix HT: EUR 50
Prix HT: EUR 50
Confectionery Science and Technology
by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Springer
Publication: 2018
Hardcover, 536 pages
Prix HT: EUR 125
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
Prix HT: EUR 190