RSC Paperbacks: Science of Sugar Confectionery (ePub)
(Sprache: Englisch)
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter...
Leider schon ausverkauft
eBook
27.43 €
13 DeutschlandCard Punkte sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „RSC Paperbacks: Science of Sugar Confectionery (ePub)“
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "e;sugar glasses"e; (boiled sweets), "e;grained sugar products"e; (fondants), toffees and fudges, "e;hydrocolloids"e; (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
Bibliographische Angaben
- Autor: William P Edwards
- 2015, Englisch
- ISBN-10: 1782626093
- ISBN-13: 9781782626091
- Erscheinungsdatum: 09.11.2015
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "RSC Paperbacks: Science of Sugar Confectionery"
0 Gebrauchte Artikel zu „RSC Paperbacks: Science of Sugar Confectionery“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "RSC Paperbacks: Science of Sugar Confectionery".
Kommentar verfassen