Ref: SC005
EUR 155,-
excl. VAT + postage
Silesia Confiserie Manual No.3
SILESIA Gerhard Hanke KG
Publication: 1984
Collection of 3 books (text book, illustrations book, 4 language technical dictionary)
English, French and Spanish versions
Reference book for the manufacture of sugar confectionery products and chocolate.
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