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Confectionery Science and Technology

Author: Richard W. Hartel

Publisher: Springer

ISBN: 3319617400

Category: Technology & Engineering

Page: 536

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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.
Confectionery Science and Technology
Language: en
Pages: 536
Authors: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-23 - Publisher: Springer

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 Science and Technology
Language: en
Pages: 536
Authors: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Categories: Technology & Engineering
Type: BOOK - Published: 2018-08-24 - Publisher: Springer

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 Science and Technology
Language: en
Pages: 536
Authors: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
Categories: Technology & Engineering
Type: BOOK - Published: 2017-10-09 - Publisher: Springer

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
Chocolate, Cocoa and Confectionery: Science and Technology
Language: en
Pages: 904
Authors: Bernard Minifie
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book,
Chocolate, cocoa and confectionery
Language: es
Pages: 904
Authors: bernard w Minifie
Categories: Science
Type: BOOK - Published: 1989 - Publisher:

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