Industrial Relations in the Cocoa, Chocolate and Sugar Confectionery Industry. (Reprinted from "The Friend."). PDF Download

Author: Committee on War and the Social Order (FRIENDS, Society of)
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Friends' Committee on War and the Social Order
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: G. S. Bain
Publisher: CUP Archive
ISBN: 9780521215473
Category : Business & Economics
Languages : en
Pages : 700

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Book Description
Reference book comprising a bibliography aiming to bring together secondary source interdisciplinary material on labour relations in the UK between the years 1880 and 1970 - covers employees attitudes, trade unions and employees associations, employers organizations, the labour market and working conditions, etc.

Author: Ireland. Committee on Industrial Organisation
Publisher:
ISBN:
Category : Candy industry
Languages : en
Pages : 178

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Author: Economic Development Committee for Food and Drink Manufacturing. Cocoa, Chocolate and Sugar Confectionery Sector Working Group
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Great Britain. Economic Development Committee for Chocolate and Sugar Confectionery
Publisher:
ISBN:
Category :
Languages : en
Pages : 45

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Book Description

Author: National Economic Development Office. Chocolate and Sugar Confectionery Industry Economic Development Committee
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: R. Lees
Publisher: Springer Science & Business Media
ISBN: 146841495X
Category : Technology & Engineering
Languages : en
Pages : 401

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Book Description
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

Author: Emma Robertson
Publisher:
ISBN: 9781526118622
Category :
Languages : en
Pages : 264

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Book Description
Provides an original and challenging perspective on the history of chocolate, questioning the romantic images of the commodity offered in marketing campaigns. It weaves together a variety of previously unexamined sources including oral histories of women workers, advertising material from the Rowntree and Cadbury companies and archival material.

Author: Paul Zipperer
Publisher: de Gruyter
ISBN:
Category : Social Science
Languages : en
Pages : 366

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Book Description
No detailed description available for "The Manufacture of Chocolate and other Cacao Preparations".