The Science of Sugar Confectionery (Rsc Paperbacks)

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By:
Royal Society of Chemistry
  • 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.
  • Author:
    W.P. Edwards
    Binding:
    Paperback
    Dewey Decimal Number:
    664
    EAN:
    9780854045938
    Edition:
    1
    ISBN:
    0854045937
    Label:
    Royal Society of Chemistry
    Languages:
    English
    List Price:
    $44.95
    Manufacturer:
    Royal Society of Chemistry
    Number Of Items:
    1
    Number Of Pages:
    166
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2001-06-28
    Publisher:
    Royal Society of Chemistry
    Studio:
    Royal Society of Chemistry
    Title:
    The Science of Sugar Confectionery (Rsc Paperbacks)

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