{"product_id":"sugar-confectionery-and-chocolate-manufacture-r-lees-9780820602417","title":"Sugar Confectionery and Chocolate Manufacture","description":"Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS - 6 GELLING AND WHIPPING AGENTS; GUMS - 7 FLAVOURING AND COLOURING AGENTS - 8 COCOA, CHOCOLATE AND RELATED PRODUCTS - 9 BOILED SWEETS - 10 A CARAMEL RECIPE COMPILATION - 11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY - 12 GUMS, JELLIES AND PASTILLES - 13 LIQUORICE AND CREAM PASTE - 14 TABLETS. LOZENGES AND EXTRUDED PASTE - 15 MARSHMALLOW AND NOUGAT - 16 OTHER CONFECTIONERY TYPES - 17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES - 18 GENERAL REFERENCE TABLES - 19 GLOSSARY - APPENDIX - INDEX -\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e R. Lees, E. B. Jackson\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0820602418\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780820602417\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chemical Publishing Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/15\/1975\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 412\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 1.06d","brand":"R. Lees","offers":[{"title":"Hardcover","offer_id":44128567951615,"sku":"9780820602417","price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_52957f94-a36a-4a16-83b8-4abe6191db62.jpg?v=1687459325","url":"https:\/\/www.whiterainbookhouse.com\/products\/sugar-confectionery-and-chocolate-manufacture-r-lees-9780820602417","provider":"WR Book House","version":"1.0","type":"link"}