Ferenc Mohos, the managing director of Food Quality 1992 in Budapest, Hungary, has launched the book Confectioneryrnand Chocolate Engineering: Principles and Applications. It is published by Wiley.rn"Confectionery and chocolate manufacture has been dominatedrnby large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles," notes Mohos.
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