Chocolates and confections : formula, theory, and technique for the artisan confectioner

Chocolates and confections Formula, theory, and technique for the artisan confectioner

Peter P. Greweling

Book - 2013

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Subjects
Chocolate candy.
Candy.
Confectionery.
Published
New York : John Wiley & Sons c2013.
Language
English
Corporate Author
Culinary Institute of America
Main Author
Peter P. Greweling (-)
Corporate Author
Culinary Institute of America (-)
Other Authors
Ben Fink (-)
Edition
2nd ed
Physical Description
ix, 534 p. : col. ill. ; 29 cm
Bibliography
Includes bibliographical references (p. 504) and index.
ISBN
9780470424414
  • Chapter 1. Confectionery Ingredients and Equipment
  • Chapter 2. Cacao and Chocolate  
  • Chapter 3. Packaging and Storage
  • Chapter 4. Fundamental Techniques
  • Chapter 5. Cream Ganache            
  • Chapter 6. Butter Ganache            
  • Chapter 7. Noncrystalline Confections        
  • Chapter 8. Crystalline Confections              
  • Chapter 9. Jellies
  • Chapter 10. Aerated Confections 
  • Chapter 11. Nut Centers 
  • Chapter 12. Candy Bars
  • Appendix A. Sugar Densities         
  • Appendix B. Confectionery Work Areas  

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