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Sugar confectionery manufacture /

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Bibliographic Details
Other Authors: Jackson, E.B.
Format: Book
Language: English
Published: Gaithersburg, Estados Unidos : Chapman & Hall, 1999.
Edition: Second edition
Subjects:
Confitería
Industria azucarera > Subproductos
Notas Contenido:
  • Sugar
  • Glucose syrups and starch syrups and starch hydrolysates
  • Gelling and whipping agents and emulsifiers
  • Oils, fats, milk and related products
  • Color and Flavor
  • General Technical Aspects of Industrial Sugar Confectionery Manufacture
  • Boiled Sweets and medicated confectionery
  • Caramel
  • Toffee and fudge
  • Gums and jellies
  • Licorice paste
  • Cream paste and aerated confectionery
  • Tablets, lozenges and sugar panning
  • Chewing gum composition
  • Structure of confectionery
  • Countlines and cereal bars
  • Structure of sugar confectionery
  • Quality control and chemical analysis
  • Wrapping
  • Packaging and shelf-life evaluation
  • Sugar confectionery in the diet.

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