The offered book-‘Hand Book of Confectionery with Formulations, the book is covering Confectionery Processes & formulations, Caramels Toffees, Butterscotch Fudge, Chocolates, Supari, Nougat, Soft Nougat, Milk Toffee, Chocolate & Confectionery Spreads Chocolates Syrups, Multiple Confectionery Bars, Project Profiles, Details of Plant & Machinery,Addresses of Suppliers of Machinery, Raw Materials & Packaging Materials etc. Actual photographs of Plant and Machineries used to manufacture Confectionery items.
Can i help you?
In this category?
|Business Type:||Consultants & Negotiators|
|Number of Employees:|
|Company :||Engineers India Research Institute|
|Address :||4449, Nai Sarak, Main Road, Delhi - 110 006, India|