Candy Compositionbook
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| Author | : Jami Curl |
| Publisher | : Ten Speed Press |
| Total Pages | : 314 |
| Release | : 2017-04-18 |
| Genre | : Cooking |
| ISBN | : 0399578404 |
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!
| Author | : Richard W. Hartel |
| Publisher | : Springer |
| Total Pages | : 542 |
| Release | : 2017-10-09 |
| Genre | : Technology & Engineering |
| ISBN | : 3319617427 |
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.
| Author | : Kobi Yamada |
| Publisher | : Compendium Publishing & Communications |
| Total Pages | : 36 |
| Release | : 2021-11-09 |
| Genre | : Juvenile Fiction |
| ISBN | : 9781970147599 |
What happens when something truly miraculous shows up in your life? Do you recognize it? Do you appreciate it? Do you see it for what it really is? This is a story of a child and a curious little candy dish that holds a special treat every day. But it comes with its fair share of frustrations too. Written by New York Times best-selling author Kobi Yamada, it is a story for readers of all ages about finding wonder in simple delights. And it is an invitation to savor each moment and discover gratitude for the gift of a brand-new day.
| Author | : Elizabeth LaBau |
| Publisher | : Quarry Books |
| Total Pages | : 160 |
| Release | : 2012-09-01 |
| Genre | : Cooking |
| ISBN | : 1610586468 |
Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. Inside, you'll find: —Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more —More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies —Troubleshooting tips for each type of candy —How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle —Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more —Decorating techniques to show off your tasty results Get started in your kitchen with The Sweet Book of Candy Making!
| Author | : Heather Baird |
| Publisher | : Sterling Epicure |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Cake |
| ISBN | : 9781402786365 |
How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..
| Author | : Ferenc A. Mohos |
| Publisher | : John Wiley & Sons |
| Total Pages | : 805 |
| Release | : 2023-10-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1118939778 |
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
| Author | : Carl Deuker |
| Publisher | : HarperCollins |
| Total Pages | : 325 |
| Release | : 2008-09-22 |
| Genre | : Young Adult Fiction |
| ISBN | : 0547348975 |
“Look, Mick,” he said, “you’re going to find out from somebody in the gym, so you might as well find out from me. Those supplements you’re taking? They might get you a little bigger, but just a little. If you’re after serious results, there’s other stuff that produces better results much faster, stuff that a lot of guys in the gym use.” “What other stuff?” “You know what I’m talking about—gym candy.” Runningback Mick Johnson has dreams: dreams of cutting back, finding the hole, breaking into the open, and running free with nothing but green grass ahead. He has dreams of winning and of being the best. But football is a cruel sport. It requires power, grace, speed, quickness, and knowledge of the game. It takes luck, too. One crazy bounce can turn a likely victory into sudden defeat. What elite athlete wouldn’t look for an edge? A way to make him bigger, stronger, faster? This novel explores the dark corners of the heart of a young football player as he struggles for success under the always glaring—and often unforgiving—stadium lights.
| Author | : Shira Spector |
| Publisher | : Fantagraphics Books |
| Total Pages | : 216 |
| Release | : 2021-03-23 |
| Genre | : Comics & Graphic Novels |
| ISBN | : 1683964047 |
Shira Spector, whose drawing is visceral, symbolic and naturalistic, literally paints a vivid portrait of the most eventful 10 years of her life, encompassing her tenacious struggle to get pregnant, the emotional turmoil of her father’s cancer diagnosis and eventual death, and her recollections of past relationships with her parents and her partner. Set in a kaleidoscope of Montreal and Toronto, Red Rock Baby Candy begins in subtle, tonal shades of black ink and introduces color slowly over the next 50 pages until it explodes into a glorious full color palette. The visual storytelling eschews traditional comics panels in favor of a series of unique page compositions that convey both a stream of consciousness and the tactile reality of life, both the subjective impressions of the author at each moment of the life she depicts and the objective series of events that shape her narrative.
| Author | : Ewald Notter |
| Publisher | : John Wiley & Sons |
| Total Pages | : 422 |
| Release | : 2011-01-18 |
| Genre | : Cooking |
| ISBN | : 0470398841 |
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
| Author | : Danni Shinya Luo |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2012-03-29 |
| Genre | : Art |
| ISBN | : 9780867197624 |
Explores shifting perspectives of beauty, attraction, lust and decency presented through alluring and decadent images of the female figure. Watercolour, ink and graphite give rise to Luo's vision of sexuality, innocence and whimsy. Visions of nymphs in a myriad of suggestive contexts are divided into five distinct chapters, each acknowledging a different aspect of sensuality as expressed through food, frailty, fetish, fauna and fantasy.
