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Chocolate, candies, caramel and other confectionery products

69.99 €
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Chocolate, candies, caramel and other confectionery products
69.99 €
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The most comprehensive reference book containing up-to-date information on the processes of cocoa bean processing, chocolate production, a wide range of sugar confectionery and sweets. The properties of raw materials and their influence on the final product are analyzed. The production of sweets is considered in detail - from the analysis of raw materials (including fruits, jam, nuts, flavors, etc.) to the technologies of confectionery production using chocolate, including recipes. The types and kinds of equipment used in technological processes are given - from the preparation of raw materials to the packaging of finished products. Having no analogues in the domestic literature, this reference book will become an indispensable guide for technologists, engineers, production and quality managers of confectionery manufacturers, as well as industry suppliers and distributors.
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