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Confectionery Science and Technology
by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Springer
Publication: 2018
Hardcover, 536 pages
ISBN: 978-3-319-61740-4
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.
Table of Contents
Part I Ingredient Chemistry and Functionality
1 Chemistry of Bulk Sweeteners
2 Physico-chemical Properties of Sweeteners in Confections
3 Water
4 Fats, Oils and Emulsifiers
5 Starches, Proteins, Pectin, and Gums
6 Other Ingredients
Part II ISugar-Based Confections
7 Compressed Tablets and Lozenges
8 Hard Candy
9 Fondant and Creams
10 Caramel, Fudge and Toffee
11 Aerated Confections
12 Jellies, Gummies and Licorices
13 Sugar and Sugar-Free Panned Confections
14 Chewing and Bubble Gum
Part III Chocolate and Compound Coating
15 Chocolate
16 Compound Coatings
17 Chocolate Panning