Books and Publications Books related to the sweet goods industry, brought to you by The Manufacturing Confectioner

	Back to Basics Price: $150.00 Quantity in Basket: none
Confectionery Fundamentals. Produced by PMCA, this book is a compilation of basic technical papers covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections. 326 pgs.
	Cacao Beans Today Price: $40.00 Quantity in Basket: none
Over 54 color illustrations of cocoa beans by country. Includes definitions of terminology used in describing cacao bean samples. 1986 107 pgs. By Silvio Crespo
	Chocolate History, Culture, and Heritage Price: $100.00 Quantity in Basket: none
A collection of 56 essays edited by Louis E. Grivetti and Howard-Yana Shapiro, which traces the confection's path from pre-Columbian times to its worlwide proliferation in both culinary and medical uses in Europe, North America, Asia, and Africa. 975 pgs.
	Chocolate Passion Price: $50.00 Quantity in Basket: none
Full-color photographs of techniques and finished desserts. Tips, history and information. 328 pgs. By Tish Boyle & Timothy Moriarty
	Chocolate Production and Use Price: $125.00 Quantity in Basket: none
Chocolate manufacturing and controls are covered in detail, focusing on origins, geographic roots of the cocoa bean, and fermentation and curing. Includes a review of agriculture, marketing and growth of the industry. 492 pgs. By L. Russell Cook, revised by Dr. Eppo Meursing.
	Chocolate, Cocoa and Confectionery Price: $250.00 Quantity in Basket: none
A review of chocolate and confectionery production and processing operations. Technical and scientific aspects of manufacturing procedures are emphasized. Formulations and recipes advance understanding of processes. 904 pgs. (third edition) By Bernard W. Minifie
	Chocolates & Confections Price: $65.00 Quantity in Basket: none
Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. 388 pgs. By Peter P. Greweling
	Choice Confections Price: $75.00 Quantity in Basket: none
A complete chocolate and confectionery formulas book giving two batch sizes, one for hand work and one for machine work. Includes a glossary of candy terms. 544 pgs. By Walter Richmond.
	The Directory of Ingredients, Equipment and Packaging Price: $50.00 Quantity in Basket: none
The Directory of Ingredients, Equipment and Packaging is an annual publication that comes with subscriptions to the Manufacturing Confectioner. The Directory of Ingredients, Equipment and Packaging is a list of companies sorted by the ingredients, equipment and packaging they supply.
	Hard Candy Production Price: $35.00 Quantity in Basket: none
A practical guide to hard candy formulation, cooking, depositing and conditioning including striping methods, cut rock and letter rock. Reprinted from American Association of Candy Technologists Technical Seminars papers. 40 pgs., soft bound.
	Industrial Chocolate Manufacture and Use Price: $290.00 Quantity in Basket: none
The fourth edition provides up-to-date coverage of all major aspects of chocolate manufacture and use. 744 pgs. Edited by Stephen Beckett
	The International Cocoa Trade Price: $160.00 Quantity in Basket: none
Information about the cocoa trade. The new edition has been thoroughly revised and updated. It reflects changes such as the effects of trade liberalization in cocoa, the use of vegetable fats in chocolate manufacture, and the increase in bulk cocoa. 418 pgs. (second edition) By Robin Dand.
	The Science of Chocolate Price: $50.00 Quantity in Basket: none
This book describes the complete chocolate making process, from the growth of the beans to the sale in the shops. 234 pgs. By Stephen Beckett
	Shelf-Life Evaluation of Foods Price: $195.00 Quantity in Basket: none
This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of individual food products including chocolate. 272 pgs. (second edition) By Dominic Man & Adrian Jones.
	Sugar Confectionery and Chocolate Manufacture Price: $175.00 Quantity in Basket: none
A thorough textbook on both sugar confectionery and chocolate production including formulas and methods. 379 pgs. By R. Lees and E.B. Jackson
	Sugar Confectionery Manufacture Price: $235.00 Quantity in Basket: none
A review of sugar confectionery manufacturing, covering production and technical details of the manufacturing processes. Includes advances from the past 5 years. 400 pgs. (second edition) Edited by E.B. Jackson.
	Sugar Confectionery Recipes and Methods Price: $175.00 Quantity in Basket: none
A formula book for hard candy, crunches, mints, drops, as well as boiled centers, including fruit, hazelnut paste, caramel, ect. 220 pgs. Compiled by E.B. Jackson
	Sweet Gold: Chocolates, Ice Cream & Marzipan. vol. 2 Price: $130.00 Quantity in Basket: none
The second volume of the Sweet Gold series features 45 chocolate creations, 37 ice cream compositions and 15 marzipan pieces. 400 pgs. By Bernd Siefert
	Fabricación de Confites y Chocolate Price: $175.00 Quantity in Basket: none
Un libro de texto de ambos artículos de confitería y la producción de chocolate, incluidas las fórmulas y métodos. 362 pgs.