Fabricacion de Confites y Chocolate
Spanish version of Sugar Confectionery and Chocolate Manufacture

This book is written and printed in Spanish - Special Price of GBP 95.00

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.