The second edition of this popular formulary contains the entire
spectrum of confectionery and chocolate products. New formulas as
well as formulas for low-calorie candy have been added to reflect
consumers' changing preferences. Additional chapters deal with
Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws,
Storage and Color Addition. Formulas are presented in a clear and
precise manner, including the ingredients for their manufacture and
the step-by-step procedure.
General
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