Table of Contents

• Guide-lines for the planning and setting up of a modern confectionery factory
• Production
• Manufacturers contribution
• The thepretical and practical principles of confectionery production
• Review of the most important raw materials and additives used in the manufacture of sweets
• The packaging and storage of confectionery
• Cocoa and chocolate
• About quality control and machinery maintenance
• Personnel and works management, hygiene
• Results of research by the German Confectionery Industry Association