Confectionery Science and Technology

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Synopsis

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.

Book details

Author:
Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
ISBN:
9783319617428
Related ISBNs:
9783319617404
Publisher:
Springer International Publishing
Pages:
N/A
Reading age:
Not specified
Includes images:
Yes
Date of addition:
2018-10-10
Usage restrictions:
Copyright
Copyright date:
2018
Copyright by:
Springer International Publishing, Cham 
Adult content:
No
Language:
English
Categories:
Nonfiction, Technology