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 and c
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial a
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From