Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop