Sugar Confectionery and Chocolate Manufacture

R. Lees (Autor)

Buch | Softcover

380 Seiten

2012 | Softcover reprint of the original 1st ed. 1973
Springer-Verlag New York Inc.
978-1-4684-1497-4 (ISBN)

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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 chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

1 Basic Technical Considerations.- 2 Sugars and Related Materials.- 3 Cocoa Beans.- 4 Fats and Related Ingredients.- 5 Milk and Milk Products.- 6 Gelling and Whipping Agents; Gums.- 7 Flavouring and Colouring Agents.- 8 Cocoa, Chocolate and Related Products.- 9 Boiled Sweets.- 10 Caramels, Toffees and Fudge.- 11 Fondants, Creams and Crystallised Confectionery.- 12 Gums, Jellies and Pastilles.- 13 Liquorice and Cream Paste.- 14 Tablets, Lozenges and Extruded Paste.- 15 Marshmallow and Nougat.- 16 Other Confectionery Types.- 17 Calculating Sugar Confectionery and Chocolate Recipes.- 18 General Reference Tables.- 19 Glossary.

Zusatzinfo	XX, 380 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4684-1497-6 / 1468414976
ISBN-13	978-1-4684-1497-4 / 9781468414974
Zustand	Neuware