Chocolates & Confections: Formulas, Theory, and Technique for the Artisan Confectioner 2nd edition

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Chocolates & Confections: Formulas, Theory, and Technique for the Artisan Confectioner 2nd edition

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.

Statement of Responsibility

Author(s)

Greweling, Peter P. - Personal Name

Edition

2nd

Call Number

664.153 Gre c

ISBN/ISSN

9780470424414

Subject(s)

Chocolates Candy
Confectionary

Classification

664.153

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2013

Publishing Place

New Jersey

Collation

534p

Specific Detail Info

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