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Sugar Confectionery Manufacture - E.B. Jackson

Sugar Confectionery Manufacture

Hardcover

Published: 31st December 1995
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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.

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
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834212978
ISBN-10: 0834212978
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 400
Published: 31st December 1995
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.4 x 15.6  x 3.1
Weight (kg): 0.75
Edition Number: 2
Edition Type: Revised