Formulas, Theory, and Technique for the Artisan Confectioner 2nd edition Greweling, Peter P. Primary Author mixed material bibliography New Jersey Wiley 2013 monographic 2nd en English

Text

534p This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Confectionary Chocolates Candy 664.1539780470424414 Podomoro University Digital Library 664.153 Gre c 2016.09.1322 My Library 664.153 Gre c 2016.09.1323 My Library 664.153 Gre c chocolate_%26%2338%3B_confections.jpg.jpg 1100 2016-09-27 10:13:29 2018-02-15 13:35:07 machine generated