Chocolate

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

The addition of chocolate and/or cocoa powder to flour confectionery products gives them a distinctively attractive flavour and appearance.

Keywords

Sugar Starch Caffeine Sponge Lecithin 

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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