Confectionery Science and Technology


Huge Savings Item! Free Shipping Included! Save 19% on the Confectionery Science and Technology by Springer at Lit Blogger. Hurry! Limited time offer. Offer valid only while supplies last. This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired


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Product Description & Reviews

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

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Additional Information

Manufacturer:
Springer
Category:
Agricultural Sciences
EAN:
9783319617404
ISBN:
3319617400
Edition:
1st ed. 2018
Author:
Array
Publisher:
Springer
Publication Date:
2017-10-10
Binding:
Hardcover
Item Size:
1.19 x 10 x 7 inches
Package Weight:
2.56 pounds
Package Size:
7.36 x 1.34 x 10.31 inches

 


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