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The Science of Chocolate
Stephen T. Beckett
(Author)
·
Royal Society of Chemistry
· Paperback
The Science of Chocolate - Beckett, Stephen T.
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Synopsis "The Science of Chocolate"
Now in its third edition, this bestselling book describes the complete chocolate making process from growing the beans to the sale in the shops. It has been ten years since the last edition was published and Stephen Beckett has improved and expanded the text to bring it up to date. Revisions include a new chapter 'How do they make that?' which details, for example, how air is incorporated into Aero, how chocolate shapes are filled and other distinctive products. This popular title will appeal to anyone with a fascination for chocolate including food scientists and those working in the confectionery industry.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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