Following the great success of the first edition, this thoroughly
revised and updated volume continues to provide a highly practical
and comprehensive review of the sugar confectionery manufacturing
industry. The authors, who are internationally recognized experts
in their fields, draw on many years experience in providing a
digestible account. Divided into sections covering the production
and properties of raw materials, manufacturing processes, and other
technical aspects of the subject, many of the original chapters
have been totally rewritten and reorganized to reflect today's
market.
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