: The text covers raw materials, cocoa butter, emulsifiers, sweeteners, formulations , and quality control.
The book , authored by Bernard W. Minifie , is widely recognized as the industry standard for the technical and scientific aspects of chocolate production. Chocolate, Cocoa and Confectionery: Science and...
: You can find new copies at retailers like Barnes & Noble for approximately $379.00 $189.50 or at Walmart for $276.61 $205.85. : The text covers raw materials, cocoa butter,
: More affordable pre-owned versions are available through AbeBooks and Biblio starting around $27.50. Chocolate, Cocoa and Confectionery: Science and Technology : The text covers raw materials