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Confectionery Science and Technology - Hardcover, by Hartel Richard W.; - New h
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- Compralo SubitoConfectionery Science and Technology - Hardcover, by Hartel Richard W.; - New h
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Oggetto che si trova a: Philadelphia, Pennsylvania, Stati Uniti
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Numero oggetto eBay:127081566001
Specifiche dell'oggetto
- Condizione
- Type
- Textbook
- ISBN
- 9783319617404
Informazioni su questo prodotto
Product Identifiers
Publisher
Springer International Publishing A&G
ISBN-10
3319617400
ISBN-13
9783319617404
eBay Product ID (ePID)
238013607
Product Key Features
Book Title
Confectionery Science and Technology
Number of Pages
Xxi, 536 Pages
Language
English
Topic
Courses & Dishes / Confectionery, Food Science, Industries / Food Industry
Publication Year
2017
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Business & Economics
Format
Hardcover
Dimensions
Item Weight
418.1 Oz
Item Length
10 in
Item Width
7 in
Additional Product Features
Number of Volumes
1 vol.
Table Of Content
Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fondants and creams.- 10.Caramels, fudge, toffee.- 11.Marshmallow, nougat and chews.- 12.Jelly and gummy candies.- 13. Sugar and sugar-free panned confections.- 14.Chewing and bubble gum.- 15.Chocolate.- 16.Compound coatings.- 17.Chocolate panning.- 18.Glossary.- Index.
Synopsis
Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fondants and creams.- 10.Caramels, fudge, toffee.- 11.Marshmallow, nougat and chews.- 12.Jelly and gummy candies.- 13. Sugar and sugar-free panned confections.- 14.Chewing and bubble gum.- 15.Chocolate.- 16.Compound coatings.- 17.Chocolate panning.- 18.Glossary.- Index., 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.
LC Classification Number
TX341-641
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- _***b (55)- Feedback lasciato dall'acquirente.Mese scorsoAcquisto verificatoI'm very happy with my purchase. It was an excellent value with free shipping. The condition is as described with a very good appearance and overall quality. The seller replied to my email and it arrived in 4 days!! I highly recommend this seller and give them 👍👍👍👍
- f***f (1603)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoExcellent Seller, Goes the Extra Mile. The Seller Was Incredibly Communicative. Smooth Transaction, Shipped Very Quickly, As Advertised; Good Price; Well Packaged & Delivered Within a Few Days. Item in Described Promised Condition, Thank You Very Much!!!!!!!!!!! A+