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Sugar Confectionery Manufacture / Edition 2

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ISBN-10:: 0834212978
ISBN-13:: 9780834212978
Pub. Date:: 12/31/1995
Publisher:: Springer US

ISBN-10:: 0834212978
ISBN-13:: 9780834212978
Pub. Date:: 12/31/1995
Publisher:: Springer US

Sugar Confectionery Manufacture / Edition 2

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$299.99

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Overview

Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.

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Product Details

ISBN-13:	9780834212978
Publisher:	Springer US
Publication date:	12/31/1995
Edition description:	2nd ed. 1995
Pages:	400
Product dimensions:	6.14(w) x 9.21(h) x 0.04(d)

Sugar. Glucose Syrups and Starch Syrups and Starch Hydrolysates. Gelling and Whipping Agents and Emulsifiers. Oils, Fats, Milk and Related Products. Color and Flavor. General Technical Aspects of Industrial Sugar Confectionery Manufacture. Boiled Sweets and Medicated Confectionery. Caramel. Toffee and Fudge. Gums and Jellies. Licorice Paste. Cream Paste and Aerated Confectionery. Tablets, Lozenges and Sugar Panning. Chewing Gum Composition. Structure of Confectionery. Countlines and Cereal Bars. Structure of Sugar Confectionery. Quality Control and Chemical Analysis. Wrapping. Packaging and Shelf-Life Evaluation. Sugar Confectionery in the Diet

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