SUGAR CONFECTIONERY AND CHOCOLATE MANUFACTURE
by R. Lees; E.B. Jackson
Published by Blackie Academic & Professional. 1994
Very good condition. The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets nad chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in particular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producting a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely required. Brown/tan boards with gilt titles. B/w diagrams and photos.
Some light staining to front cover. Spine bumped. Textblock is slightly grubby.
ISBN: 0751401145
Stock no. 2136826
- Categorised in:
- INDUSTRY
- COOKERY AND FOOD
