Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an...
CHOCOLATE . SCIENCE AND TECHNOLOGYThis second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It...
Voici le guide des 101 chocolats qu’il faut avoir goûtésau moins une fois dans sa vie !. Chocolats d’origine, chocolats de crus ou chocolats crus, chocolats noirs, au lait ou même blancs, ce guide...
Le caramel se prête à toutes les fantaisies. Gestes techniques, introduction au sucre et au caramel, 150 recettes de pur plaisir à vous faire saliver. Quand le simple morceau de sucre donne...
Le chocolat est un plaisir gourmand : 99 % des français aiment le chocolat, 35 % en mangent tous les jours et 83 % au moins une fois par semaine. Pourtant nombreux sont ceux qui ne voient encore...
?Faut-il vraiment se priver du sucre, ce plaisir bien anodin ? Le sucre est-il vraiment dangereux pour la santé ? Fondé sur les dernières publications médicales les plus sérieuses, ce livre fait...
Ouvrage de référence de la profession sucrière, organismes professionnels (sucre et interprofession), les sucreries, (organigramme, production, activités annexes, usines), les pays européens...
La bible de la pâtisserie : une encyclopédie entièrement illustrée pour maîtriser et réussir tous les desserts !300 gestes et tours de mains expliqués pas à pas. Toutes les techniques...
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of...
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an...
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to...
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of...
Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate...
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops...
A comprehensive source of confectionery techniques and formulas. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan...
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major...
'Named 1997 Pastry Chef of the Year by the the James Beard Foundation and dubbed ''The Pythagoras of pastry'' by Food Arts magazine, Executive Pastry Chef Richard Leach now shares his secrets for...