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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. |
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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 |
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