Richard W Hartel

(Author)

Confectionery Science and Technology (2018)Hardcover - 2018, 23 October 2017

Confectionery Science and Technology (2018)
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Print Length
536 pages
Language
English
Publisher
Springer
Date Published
23 Oct 2017
ISBN-10
3319617400
ISBN-13
9783319617404

Description

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.

Product Details

Authors:
Richard W HartelJoachim H Von ElbeRandy Hofberger
Book Edition:
2018
Book Format:
Hardcover
Country of Origin:
NL
Date Published:
23 October 2017
Dimensions:
25.4 x 17.78 x 3.02 cm
ISBN-10:
3319617400
ISBN-13:
9783319617404
Language:
English
Location:
Cham
Pages:
536
Publisher:
Weight:
1179.34 gm

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