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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Confectionery Science and Technology

Confectionery Science and Technology

Hartel, Richard W.
Von Elbe, Joachim H.
Hofberger, Randy

Hardcover

Cookbooks GeneralTechnology & Engineering

Currently unavailable to order

ISBN10: 3319617400
ISBN13: 9783319617404
Publisher: Springer Nature
Published: Oct 23 2017
Pages: 536
Weight: 2.60
Height: 1.19 Width: 7.00 Depth: 10.00
Language: English
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.

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