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Author:
Publisher:
ISBN: 9781904007715
Category : Confectionery
Languages : en
Pages : 189
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Book Description
Author:
Publisher:
ISBN: 9781904007715
Category : Confectionery
Languages : en
Pages : 189
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9781907895364
Category : Candy industry
Languages : en
Pages : 102
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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: 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:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
This report provides an insight into the future outlook for confectionery. It explores market drivers, key trends, and innovations. It also analyzes market data on the growth of the confectionary market in developed and emerging economies.
Author: Chùn Chang
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 296
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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:
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.
Author:
Publisher:
ISBN: 9780905748146
Category : Confectionery
Languages : en
Pages : 195
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Book Description
This study from Leatherhead Food RA analyses key trends and developments in the confectionery markets of eight major countries across the world (USA, Germany, UK, Japan, France, Italy, Australia and Spain) as well as six of the smaller developing markets in Eastern Europe and Latin America.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
The global confectionery market was valued at approximately $147bn in 2008, an increase of 3.2% over 2007. Leading players are being forced to adapt to changing consumer trends.
