Sugar Confectionery and Chocolate Manufacture

Sugar Confectionery and Chocolate Manufacture
Author: R. Lees
Publisher: Springer Science & Business Media
Total Pages: 401
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 146841495X

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

Confectionery Science and Technology

Confectionery Science and Technology
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.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Author: Peter P. Greweling
Publisher: Wiley Global Education
Total Pages: 546
Release: 2012-10-16
Genre: Cooking
ISBN: 1118764870

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology
Author: Bernard Minifie
Publisher: Springer Science & Business Media
Total Pages: 899
Release: 2012-12-06
Genre: Science
ISBN: 9401179247

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

History of A.E. Staley Manufacturing Co. Work with Soy (1867-2018)

History of A.E. Staley Manufacturing Co. Work with Soy (1867-2018)
Author: Bill Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Total Pages: 479
Release: 2018-06-26
Genre: Soybean industry
ISBN: 1948436027

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 108 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books.