Chocolates and Confections: Formula, Theory, and Technique

S ever been This book combines artisan confectionery techniues with straightforward explanations of the theory science and formulas at work Fundamental information includes ingredient function and use chocolate processing and artisan production techniues 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 Expanding on the award winning first edition this new revision provides C.

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Chocolates and Confections: Formula, Theory, and Technique

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