Confectionery Science and Technology

Richard W Hartel author Joachim H Von Elbe author Randy Hofberger author

Format:Hardback

Publisher:Springer International Publishing AG

Published:23rd Oct '17

Currently unavailable, and unfortunately no date known when it will be back

Confectionery Science and Technology cover

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.

ISBN: 9783319617404

Dimensions: unknown

Weight: unknown

536 pages

1st ed. 2018