Chocolate, Cocoa, and Confectionery: Science and Technology
by Bernard Minifie
Publication date: August 1989 (3d edition)
Hardcover, 904 pages
Recognised as an industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.