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.