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Sinossi
Fat is the most expensive component in confectioneries, such as chocolate. Some examples include: cocoa butter, milk fat, palm oil and lauric oil. This book aims to be a single source for all the information available about confectionery fats by not only describing their properties and production, analytical methods, raw materials and their application in sugar and chocolate confectionery, but also explaining legislation and regulatory aspects of the production and marketing of chocolates. The author provides four appendices which cover a glossary of terms and abbreviations, commercial and product information of confectionery fat manufacturers and a list of websites from other relevant organizations, such as chocolate manufacturers, trade organizations and scientific societies.
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Informazioni sull'autore
Ralph Timms is one of the founders of Britannia Food Ingredients, Limited, a UK based company that produces cocoa butter and other specialty fats. He has served as Vice-President of the Society of Chemical Industry, where he was a part of the Oil and Fats (now Lipids) Group. Prior to his retirement, he worked as an independent consultant.
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Confectionery Fats Handbook: Properties, Production and Application (Oily Press Lipid Library Series)
Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno Unito
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Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Codice articolo Z1-G-018-01775
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Confectionery Fats Handbook
Editore:
Elsevier Science & Technology, Oily Press, 2003
ISBN 10: 0953194949
ISBN 13: 9780953194940
Nuovo
Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Englisch. Codice articolo 9780953194940
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EUR 185,00
Spedizione EUR 23,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
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Confectionery Fats Handbook : Properties, Production and Application
Editore:
Elsevier Science & Technology, Oily Press, 2003
ISBN 10: 0953194949
ISBN 13: 9780953194940
Nuovo
Rilegato
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Codice articolo 9780953194940
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EUR 207,67
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Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 2 disponibili