Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Sugar Confectionery and Chocolate Manufacture
E B Jackson
Jackson Associates
ISBN
NO:
Published:
January 1999
UK Price: £95.00
(€146.00, $189.00)
This book is one of the established reference sources for the confectionery industry. Written as a text book it brings together relevant information on many raw materials used in the manufacture of sweets and chocolate and describes both traditional and modern production processes, in particular those continuous methods which are finding increasing application. There are basic recipes and methods for a wide range of confectionery. Special concern is extended to the need tocombine maximum economy with high quality.This book is used extensively by Brian Jackson as a reference for his courses on confectionery production.
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