Name: The Science of Sugar Confectionery (en Inglés)
Price: 733.10 MXN
Availability: InStock
Author: William P Edwards
ISBN: 9781788011334

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portada The Science of Sugar Confectionery (en Inglés)

Formato

Libro Físico

Editorial

Royal Society Of Chemistry

Autor

William P Edwards

Año

2018

Idioma

Inglés

N° páginas

222

Encuadernación

Tapa Blanda

ISBN13

9781788011334

N° edición

Categorías

Química industrial e ingeniería química

The Science of Sugar Confectionery (en Inglés)

William P Edwards (Autor) · Royal Society Of Chemistry · Tapa Blanda

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Reseña del libro "The Science of Sugar Confectionery (en Inglés)"

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author’s personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.