This book is one of the established reference sources for the confectionery industry. Written as a text book it brings together relevant information on many raw materials used in the manufacture of sweets and chocolate and describes both traditional and modern production processes, in particular those continuous methods which are finding increasing application. There are basic recipes and methods for a wide range of confectionery. Special concern is extended to the need to combine maximum economy with high quality.
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.
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.
Table of Contents
Basic Technical Considerations
Sugars and Related Materials
Fats and Related Ingredients
Milk and Milk Products
Gelling and Whipping Agents
Flavouring and Colouring Agents
Cocoa, Chocolate and Related Products
Caramels, Toffee and Fudge
Fondants, Creams and Crystallised Confectionery
Gums, Jellies and Pastilles
Liquorice and Cream Paste
Tablets, Lozenges and Extruded Paste
Marshmallow and Nougat
Other Confectionery Types
Calculating Sugar Confectionery and Chocolate Recipes