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Author :
Publisher :
ISBN 13 :
Total Pages : 1260 pages
Book Rating : 4.69/5 ( download)
Download or read book Confectioners Journal written by and published by . This book was released on 1919 with total page 1260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.42/5 ( download)
Download or read book CI: Candy Industry and Confectioners Journal written by and published by . This book was released on 1980 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Foreign and Domestic Commerce Bureau
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.60/5 ( download)
Download or read book The Candy Industry written by United States. Foreign and Domestic Commerce Bureau and published by . This book was released on 1937 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : New York Public Library. Research Libraries
Publisher :
ISBN 13 :
Total Pages : 634 pages
Book Rating : 4.10/5 ( download)
Download or read book Dictionary Catalog of the Research Libraries of the New York Public Library, 1911-1971 written by New York Public Library. Research Libraries and published by . This book was released on 1979 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 886 pages
Book Rating : 4.20/5 ( download)
Download or read book The International Confectioner written by and published by . This book was released on 1923 with total page 886 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Confectioners' Association of the United States
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.8E/5 ( download)
Download or read book Building the Candy Industry to Benefit Its Individuals written by National Confectioners' Association of the United States and published by . This book was released on 1929 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Science Library (Canada)
Publisher :
ISBN 13 :
Total Pages : 820 pages
Book Rating : 4.21/5 ( download)
Download or read book Union List of Scientific Serials in Canadian Libraries: A-I written by National Science Library (Canada) and published by . This book was released on 1973 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.76/5 ( download)
Download or read book Confectioners Journal written by and published by . This book was released on 1925 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lavonne B. Axford
Publisher : Detroit : Gale Research Company
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.19/5 ( download)
Download or read book English Language Cookbooks, 1600-1973 written by Lavonne B. Axford and published by Detroit : Gale Research Company. This book was released on 1976 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Minni Jha
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330997
Total Pages : 292 pages
Book Rating : 4.90/5 ( download)
Download or read book Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition) written by Minni Jha and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2003-01-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
