Ref: SC004
EUR 210,- + TVA + frais d’envoi
Sugar Confectionery Manufacture
by E.B. Jackson
Springer
Publication: May 1995 (2d edition)
Hardcover, 400 pages
ISBN: 0834212978
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.
Table of Contents
- 1 Sugar
- 2 Glucose syrups and starch hydrolysates
- 3 Gums and gelling agents
- 4 Oils and fats: milk and milk products
- 5 Colour and flavour
- 6 General technical aspects of industrial sugar confectionery manufacture
- 7 Manufacture of high-boiled sweets
- 8 Caramel, toffee and fudge
- 9 Gums and jellies
- 10 Liquorice paste, cream paste and aerated confectionery
- 11 Tablets, lozenges and sugar panning
- 12 Chewing gum technology
- 13 Countlines and cereal bars
- 14 The composition and structure of confectionery
- 15 Structure of sugar confectionery
- 16 Quality control and chemical analysis
- 17 Wrapping, packaging and shelf life evaluation
- 18 Sugar confectionery in the die