Angol
This book examines both the primary ingredients and the processing technology for making candies. In the first two sections, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The third and fourth sections explore the processing steps for each of the major confectionary groups. 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. Practical tips and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionary Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionary products.
