Confectionery Science and Technology - Hardcover, by Hartel Richard W.; - New h

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Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Type
Textbook
ISBN
9783319617404
Category

About this product

Product Identifiers

Publisher
Springer International Publishing A&G
ISBN-10
3319617400
ISBN-13
9783319617404
eBay Product ID (ePID)
238013607

Product Key Features

Book Title
Confectionery Science and Technology
Number of Pages
Xxi, 536 Pages
Language
English
Topic
Courses & Dishes / Confectionery, Food Science, Industries / Food Industry
Publication Year
2017
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Business & Economics
Author
Richard W. Hartel, Joachim H. Von Elbe, Randy Hofberger
Format
Hardcover

Dimensions

Item Weight
418.1 Oz
Item Length
10 in
Item Width
7 in

Additional Product Features

Number of Volumes
1 vol.
Table Of Content
Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fondants and creams.- 10.Caramels, fudge, toffee.- 11.Marshmallow, nougat and chews.- 12.Jelly and gummy candies.- 13. Sugar and sugar-free panned confections.- 14.Chewing and bubble gum.- 15.Chocolate.- 16.Compound coatings.- 17.Chocolate panning.- 18.Glossary.- Index.
Synopsis
Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fondants and creams.- 10.Caramels, fudge, toffee.- 11.Marshmallow, nougat and chews.- 12.Jelly and gummy candies.- 13. Sugar and sugar-free panned confections.- 14.Chewing and bubble gum.- 15.Chocolate.- 16.Compound coatings.- 17.Chocolate panning.- 18.Glossary.- Index., 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.
LC Classification Number
TX341-641

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