Chocolate, Cocoa And Confectionery: Science And... Official

: It is primarily intended for students, food scientists, technicians, and managers within the confectionery industry rather than hobbyists. Purchasing Options

: More affordable pre-owned versions are available through AbeBooks and Biblio starting around $27.50. Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and...

: The text covers raw materials, cocoa butter, emulsifiers, sweeteners, formulations , and quality control. : It is primarily intended for students, food

The book , authored by Bernard W. Minifie , is widely recognized as the industry standard for the technical and scientific aspects of chocolate production. and quality control. The book