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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to in

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ru

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio