The second edition of this popular formulary contains the entire spectrum of confectionery and chocolate products.



New formulas as well as formulas for low-calorie candy have been added to reflect consumers’ changing preferences. Additional chapters deal with Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws, Storage and Color Addition.



Formulas are presented in a clear and precise manner, including the ingredients for their manufacture and the step-by-step procedure.