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Sugar Confectionery Manufacture

by E.B. Jackson

Springer /
Publication: May 1995 (2d edition) /
Hardcover, 400 pages /

ISBN: 0834212978

Price: 210 EUR + VAT + postage

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. 


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 diet