Book

The science of sugar confectionery

Edwards, W. P., author

Overview

Since the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the 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 new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field.

• Publisher: Royal Society of Chemistry
• Subject: Confectionery. / Candy. / Chewing gum. / Candy industry.
• ISBN: 9781788011334, 1788011333

Item info:

1 item available

1 item total in all locations

Holdings :

Call Number	Copies	Material	Location
TX783.E38 2019	1	BOOK	AUTOSTORE