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This second edition of "Sugar Confectionery Manufacture" provides a comprehensive overview of the sugar confectionery industry. Authored by experts, it covers raw materials, manufacturing processes, and technical aspects. From the production of cane and beet sugar to the intricacies of glucose syrups, gums, fats, colors, and flavors, it explores every facet of confectionery creation.
The book delves into specific manufacturing techniques for various treats, including high-boiled sweets, caramels, jellies, liquorice, tablets, and chewing gum. It discusses quality control, packaging, and the role of sugar confectionery in the diet. This volume is an essential resource for food scientists, technologists, and anyone involved in the confectionery industry.
Condition: Used (good, see images) Hardcover ISBN 0834212978
