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ISBN
1 84569 390 6
Published
June 2009
Price
£160.00 / US$270.00 / €190.00
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Science and technology of enrobed and filled chocolate, confectionery and bakery products
Talbot
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and fil... more...
Usually dispatched within 24 hours
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ISBN
0 95580 853 7
Published
August 2008
Price
£98.00 / US$165.00 / €120.00
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Application of fats in confectionery
Talbot
The book is intended to help non-specialists and specialists alike understand the nature of fats and the appropriate analytical approaches. He covers the kinds of fats and oils used in confectionery, ... more...
Usually dispatched within 1–2 weeks
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ISBN
0 95580 851 0
Published
January 2008
Price
£49.00 / US$85.00 / €60.00
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Making chocolates in the factory
Whitefield
Usually dispatched within 1–2 weeks
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ISBN
0 95580 852 9
Published
January 2006
Price
£115.00 / US$195.00 / €140.00
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Formulation and production of chewing and bubble gum
Fritz
Douglas Fritz has many years of experience in the chewing gum sector and this essential book contains everything readers need to know about this fascinating topic. Beginning with a history of gum, the... more...
Usually dispatched within 1–2 weeks
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