The Science of Sugar Confectionery

The Science of Sugar Confectionery
Author :
Publisher : Royal Society of Chemistry
Total Pages : 180
Release :
ISBN-10 : 9781782626091
ISBN-13 : 1782626093
Rating : 4/5 (093 Downloads)

Book Synopsis The Science of Sugar Confectionery by : William P Edwards

Download or read book The Science of Sugar Confectionery written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


The Science of Sugar Confectionery Related Books

The Science of Sugar Confectionery
Language: en
Pages: 180
Authors: William P Edwards
Categories: Technology & Engineering
Type: BOOK - Published: 2015-11-09 - Publisher: Royal Society of Chemistry

GET 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 c
Confectionery Science and Technology
Language: en
Pages: 542
Authors: Richard W. Hartel
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-09 - Publisher: Springer

GET EBOOK

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Candy Bites
Language: en
Pages: 262
Authors: Richard W. Hartel
Categories: Technology & Engineering
Type: BOOK - Published: 2014-03-28 - Publisher: Springer Science & Business Media

GET EBOOK

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ru
Refined Tastes
Language: en
Pages: 418
Authors: Wendy A. Woloson
Categories: History
Type: BOOK - Published: 2003-04-30 - Publisher: Johns Hopkins University Press+ORM

GET EBOOK

A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard s
Sugar Confectionery and Chocolate Manufacture
Language: en
Pages: 401
Authors: R. Lees
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

GET EBOOK

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and c