Confectionery Science and Technology
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- Hardcover
- Taschenbuch ausgewählt
- eBook
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Sprache:Englisch
Fr. 138.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
24.08.2018
Abbildungen
XXI, 536 p. 228 illus., 59 illus. in color.
Verlag
SpringerSeitenzahl
536
Maße (L/B/H)
25.4/17.8/3 cm
Gewicht
1040 g
Auflage
1oftcover reprint of the original 1st ed. 2018
Sprache
Englisch
ISBN
978-3-319-87150-9
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.
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