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The Science of Sugar Confectionery
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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. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "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.

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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. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "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.

Produktdetaljer
Sprog: Engelsk
Sider: 222
ISBN-13: 9781788011334
Indbinding: Paperback
Udgave:
ISBN-10: 1788011333
Udg. Dato: 26 okt 2018
Længde: 23mm
Bredde: 152mm
Højde: 227mm
Oplagsdato: 26 okt 2018
Forfatter(e) William P (Bardfield Consultants) Edwards, William P Edwards, William P (Bardfield Consultants Edwards


Kategori Levnedsmiddelteknologi


Sprog Engelsk


Indbinding Paperback


Sider 222


Udgave


Længde 23mm


Bredde 152mm


Højde 227mm


Udg. Dato 26 okt 2018


Oplagsdato 26 okt 2018

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