Science of Sugar Confectionery | Taschenbuch

Um unseren Shop nutzen zu können, müssen Sie Javascript in Ihrem Browser aktivieren.

Cover: 9781788011334 | The Science of Sugar Confectionery | William P Edwards | Taschenbuch

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

43,95 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 1-2 Wochen

Sie können kein Produkt in den Warenkorb legen, da Javascript und technisch notwendige Cookies aktiviert sein müssen.

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

Beschreibung

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 confectionery 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 supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.

Inhaltsverzeichnis

Introduction; Basic Science; Nutrition; Ingredients; Emulsifiers, Colours and Flavours; Confectionery Plant; Sugar Glasses in the Chemistry of Boiled Sweets; Grained Sugar Products; Pan Coating; Toffees and Caramels; Gums, Gelled Products and Liquorice; Chewing Gum; Aerated Products; Sugar-free Confectionery; Lozenges; Tabletting; Experiments; The Future

Erscheinungsjahr:	2018
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Seiten:	240
Inhalt:	Kartoniert / Broschiert
ISBN-13:	9781788011334
ISBN-10:	1788011333
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Edwards, William P
Hersteller:	Royal Society of Chemistry
Maße:	226 x 153 x 17 mm
Von/Mit:	William P Edwards
Erscheinungsdatum:	26.10.2018
Gewicht:	0,361 kg

Ähnliche Produkte