Candy Industry Catalog and Formula Book PDF Download
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Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 246
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 246
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 274
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 738
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Book Description
Author: United States. Bureau of Foreign and Domestic Commerce
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 206
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Author:
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ISBN:
Category : Business
Languages : en
Pages : 1106
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Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1474
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ISBN:
Category : Marketing
Languages : en
Pages : 338
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Author:
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ISBN:
Category : Confectionery
Languages : en
Pages : 466
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Book Description
Author: Peter P. Greweling
Publisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546
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Book Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author: Marjorie Veith Davis
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 210
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Book Description
