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Confectionery Fats Handbook: Properties, Production and Application (Oily Press
GBP 124.90
ApproximatelyPHP 9,403.50
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
Postage:
GBP 7.20 (approx PHP 542.08) Royal Mail International Standard.
Located in: Hertfordshire, United Kingdom
Delivery:
Estimated between Sat, 28 Sep and Fri, 4 Oct to 43230
Returns:
30 days return. Buyer pays for return shipping.
Coverage:
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eBay item number:155204148541
Item specifics
- Condition
- Book Title
- Confectionery Fats Handbook: Properties, Production and Applicati
- ISBN
- 9780953194940
- EAN
- 9780953194940
- Publication Year
- 2003
- Series
- Oily Press Lipid Library Series
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Publication Name
- Confectionery Fats Handbook: Properties, Production and Application
- Publisher
- Elsevier Science & Technology
- Subject
- Engineering & Technology
- Item Weight
- 930 g
- Number of Pages
- 454 Pages
About this product
Product Information
Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-13
9780953194940
eBay Product ID (ePID)
111746163
Product Key Features
Publication Year
2003
Subject
Engineering & Technology
Number of Pages
454 Pages
Language
English
Publication Name
Confectionery Fats Handbook: Properties, Production and Application
Type
Textbook
Series
Oily Press Lipid Library Series
Format
Hardcover
Dimensions
Item Weight
930 g
Additional Product Features
Country/Region of Manufacture
United Kingdom
Item description from the seller
Business seller information
Value Added Tax Number:
- GB 858 5123 06
Seller feedback (42,410)
- 2***a (22)- Feedback left by buyer.Past monthVerified purchaseAll Good. As expected.
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- r***o (118)- Feedback left by buyer.Past monthVerified purchaseArrived within a reasonable period of time. In very good condition and as described. Would recommend this seller 😁