Ci Candy Industry And Confectioners Journal
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CI Candy Industry and Confectioners Journal
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 486 |
Release | : 1980 |
Genre | : Confectionery |
ISBN | : PSU:000070392142 |
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Confectioners Journal
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 610 |
Release | : 1936 |
Genre | : Candy industry |
ISBN | : UIUC:30112069849591 |
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The Candy Industry
Author | : United States. Foreign and Domestic Commerce Bureau |
Publsiher | : Unknown |
Total Pages | : 28 |
Release | : 1937 |
Genre | : Electronic Book |
ISBN | : STANFORD:36105130375160 |
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Dictionary Catalog of the Research Libraries of the New York Public Library 1911 1971
Author | : New York Public Library. Research Libraries |
Publsiher | : Unknown |
Total Pages | : 634 |
Release | : 1979 |
Genre | : Library catalogs |
ISBN | : UOM:39015082912810 |
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Candymaking in Canada
Author | : David Carr |
Publsiher | : Dundurn |
Total Pages | : 127 |
Release | : 2003-09-01 |
Genre | : Business & Economics |
ISBN | : 9781459712690 |
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Why does Canada have such an inflated portion of the global bubble gum market? What is driving modern versions of the old penny candy store? Candymaking in Canada takes the wrapper off Canada’s thriving chocolate and sweets industry. Confectionery is a global business with remarkably regional tastes, and this book offers a first-time glimpse inside it. It’s a nostalgic look at the chocolate phenomenon, the role of seasonal treats, and the importance of packaging. From the sugary highs to the low-fat lows, this is the story behind many of Canada’s favourite brands in a beautifully illustrated volume.
Union List of Scientific Serials in Canadian Libraries A I
Author | : National Science Library (Canada) |
Publsiher | : Unknown |
Total Pages | : 820 |
Release | : 1973 |
Genre | : Science |
ISBN | : OSU:32435026116921 |
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Modern Technology of Confectionery Industries with Formulae Processes 2nd Revised Edition
Author | : Minni Jha |
Publsiher | : ASIA PACIFIC BUSINESS PRESS Inc. |
Total Pages | : 292 |
Release | : 2003-01-01 |
Genre | : Electronic Book |
ISBN | : 9788178330990 |
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Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
English Language Cookbooks 1600 1973
Author | : Lavonne B. Axford |
Publsiher | : Detroit : Gale Research Company |
Total Pages | : 696 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : STANFORD:36105036876519 |
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