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Author:
Publisher:
ISBN: 9781905224791
Category : Confectioners
Languages : en
Pages : 107
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Book Description
Author:
Publisher:
ISBN: 9781905224791
Category : Confectioners
Languages : en
Pages : 107
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9781904007845
Category : Confectionery
Languages : en
Pages : 99
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Book Description
Author: Susan Davies
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages :
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Book Description
Author: British Food Manufacturing Industries Research Association. Information Group Services. Market Intelligence Section
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: British Food Manufacturing Industries Research Association. Information Group Services. Market Intelligence Section
Publisher:
ISBN:
Category :
Languages : en
Pages : 156
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 156
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Book Description
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1118780140
Category : Technology & Engineering
Languages : en
Pages : 806
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Book Description
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Author: Chùn Chang
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 296
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Book Description
Author:
Publisher:
ISBN: 9780863387791
Category :
Languages : en
Pages :
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Book Description
This first section of this report provides a summary of the most important findings contained within the report, including Euromonitor's view of the main areas of opportunity for local and international companies and the main growth sectors. Other sections comprise relevant market background information for China and Hong Kong, including demographics, economic indicators and relevant legislation. There is a consolidated overview of the confectionery market in China, followed by an analysis of the sugar confectionery, chocolate confectionery and chewing gum sectors individually. There is a strategic analysis of factors affecting market demand, followed by an analysis of supply factors. Finally there is a review of the key corporate strategies of the confectionary industry in China, with company profiles. Included also is the market outlook which analyzes key future trends and opportunities and provides market forecasts.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 117
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Book Description
The global confectionery market was valued at approximately $47bn in 2008, an increase of 3.2% over 2007. Leading players are being forced to adapt to changing consumer trends.
