The Science of Sugar Confectionery

 
9780854045938: The Science of Sugar Confectionery

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

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Edwards, William Pearson
Editore: Royal Society of Chemistry
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descrizione libro Royal Society of Chemistry. Paperback. Condizione libro: new. BRAND NEW, The Science of Sugar Confectionery, William P. Edwards, Jennifer Murray, Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery. Codice libro della libreria B9780854045938

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Edwards, William Pearson
Editore: Royal Society of Chemistry (2016)
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descrizione libro Royal Society of Chemistry, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780854045938_lsuk

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Edwards, William Pearson
Editore: Royal Society Of Chemistry, United Kingdom (2001)
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descrizione libro Royal Society Of Chemistry, United Kingdom, 2001. Paperback. Condizione libro: New. 239 x 170 mm. Language: English . Brand New Book ***** Print on Demand *****. Confectionery is a topic close to many people s hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, hydrocolloids (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery. Codice libro della libreria AAV9780854045938

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Edwards, William Pearson
Editore: Royal Society Of Chemistry, United Kingdom (2001)
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descrizione libro Royal Society Of Chemistry, United Kingdom, 2001. Paperback. Condizione libro: New. 239 x 170 mm. Language: English . Brand New Book ***** Print on Demand *****.Confectionery is a topic close to many people s hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, hydrocolloids (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery. Codice libro della libreria AAV9780854045938

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ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descrizione libro Royal Society of Chemistry, 2000. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. This introduction to sugar confectionery begins with basic definitions and commonly used ingredients, and then moves onto the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, and "hydrocolloids" (gums, pastilles and jellies). The book concludes with a chapter dedicated to sugar-free confectionery. Codice libro della libreria ABE_book_new_0854045937

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Descrizione libro Condizione libro: Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Codice libro della libreria AIND-91031

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Descrizione libro Condizione libro: New. New. US edition. Perfect condition. Ship by express service to USA, Canada, Australia, France, Italy, UK, Germany and Netherland. Customer satisfaction our priority. Codice libro della libreria ABE-190516-58575

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Descrizione libro Condizione libro: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery. Codice libro della libreria AUSBNEW-91031

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