Sugar Confectionery Manufacture
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Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.
1Sugar12Glucose syrups and starch hydrolysates133Gums and gelling agents384Oils and fats: milk and milk products625Colour and flavour916General technical aspects of industrial sugar confectionery manufacture1067Manufacture of high-boiled sweets1298Caramel, toffee and fudge1709Gums and jellies18910Liquorice paste, cream paste and aerated confectionery21811Tablets, lozenges and sugar panning23612Chewing gum technology25913Countlines and cereal bars28714The composition and structure of confectionery29815Structure of sugar confectionery31216Quality control and chemical analysis33417Wrapping, packaging and shelf life evaluation35318Sugar confectionery in the diet368Index396
