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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits;

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Bakery and Confectionery Products: Processing, Quality Assessment Packaging and Storage Techniques

The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under;

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Baking for Profit

provides the kind of clear guidelines and advice that entrepreneurs need to start their own small bakery. With a focus on effective planning, this;

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The Science of Sugar Confectionery

changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and;

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