The science of sugar confectionery /
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| Main Author: | |
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| Corporate Author: | |
| Format: | Book |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2000.
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| Series: |
RSC paperbacks
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| Subjects: | |
| Notas Contenido: |
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Table of Contents:
- Basic science
- Ingredients
- Emulsifers, colours and flavours
- Confectionery plant
- Sugar glasses in the cemistry of boiled sweets
- Grained sugar products
- Pan coating
- Toffees and caramels
- Gum, gelled products and liquorice
- Chewing gum
- Aerated products
- sugar-free confectionery
- Lozenges
- Tabletitng
- Experiments
- the future
