Unavailable
Unavailable
Unavailable
Ebook309 pages3 hours
The Science of Sugar Confectionery
Rating: 4.5 out of 5 stars
4.5/5
()
Currently unavailable
Currently unavailable
About this ebook
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
Unavailable
Related to The Science of Sugar Confectionery
Related ebooks
Food Adulteration and Its Detection: With photomicrographic plates and a bibliographical appendix Rating: 0 out of 5 stars0 ratingsChemical Formulation: An Overview of Surfactant Based Chemical Preparations Used in Everyday Life Rating: 4 out of 5 stars4/5Introduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Quality Control in the Food Industry V2 Rating: 5 out of 5 stars5/5Ingredients: A Visual Exploration of 75 Additives & 25 Food Products Rating: 4 out of 5 stars4/5The Chemistry of Fragrances: From Perfumer to Consumer Rating: 4 out of 5 stars4/5The Science of Everyday Life: Why Teapots Dribble, Toast Burns and Light Bulbs Shine Rating: 4 out of 5 stars4/5Smoking Food: The Ultimate Beginner's Guide Rating: 0 out of 5 stars0 ratingsThe Health Benefits Of Chocolate Rating: 0 out of 5 stars0 ratingsVinegar: The Complete Guide to Making Your Own Rating: 0 out of 5 stars0 ratingsPrinciples of Sugar Technology Rating: 4 out of 5 stars4/5The Effects of Beer upon Those who Make and Drink it - A Statistical Sketch Rating: 0 out of 5 stars0 ratingsA Joosr Guide to... Fast Food Nation by Eric Schlosser: What The All-American Meal is Doing to the World Rating: 0 out of 5 stars0 ratingsToxicology: What Everyone Should Know Rating: 0 out of 5 stars0 ratingsThe Book of Cheese Rating: 0 out of 5 stars0 ratingsThe Bread & Biscuit Baker's And Sugar-Boiler's Assistant Rating: 0 out of 5 stars0 ratingsWhisky: Technology, Production and Marketing Rating: 5 out of 5 stars5/5A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy Rating: 0 out of 5 stars0 ratingsGo Toxic Free: Easy and Sustainable Ways to Reduce Chemical Pollution Rating: 0 out of 5 stars0 ratingsThe Chemistry and Technology of Edible Oils and Fats and Their High Fat Products Rating: 4 out of 5 stars4/5Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar Rating: 3 out of 5 stars3/5I Call Bullshit: Debunking the Most Commonly Repeated Myths Rating: 3 out of 5 stars3/5Confectionery and Chocolate Engineering: Principles and Applications Rating: 0 out of 5 stars0 ratingsReform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. Rating: 0 out of 5 stars0 ratingsThe No Sugar Diet: How to Lose 5lbs in Just 7 Days by Cutting Out Sugar From Your Diet Rating: 3 out of 5 stars3/5TASTE!: How to Choose the Best Deli Ingredients Rating: 0 out of 5 stars0 ratingsEnological Chemistry Rating: 0 out of 5 stars0 ratings
Reviews for The Science of Sugar Confectionery
Rating: 4.666666666666667 out of 5 stars
4.5/5
3 ratings0 reviews