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The Resource The science of sugar confectionery, William P. Edwards

The science of sugar confectionery, William P. Edwards

Label
The science of sugar confectionery
Title
The science of sugar confectionery
Statement of responsibility
William P. Edwards
Creator
Author
Subject
Language
eng
Summary
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 confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the various types of sugar confectionery. These include "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 supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field
Cataloging source
HUA
http://library.link/vocab/creatorName
Edwards, W. P
Dewey number
664.153
Illustrations
illustrations
Index
index present
LC call number
TX783
LC item number
.E38 2019
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Confectionery
  • Candy
  • Chewing gum
  • Candy industry
  • Candy
  • Candy industry
  • Chewing gum
  • Confectionery
Label
The science of sugar confectionery, William P. Edwards
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical reference and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction -- Basic science -- Nutrition -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future
Control code
1081033546
Dimensions
23 cm
Edition
2nd edition.
Extent
xiv, 221 pages
Isbn
9781788011334
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)1081033546
Label
The science of sugar confectionery, William P. Edwards
Publication
Copyright
Bibliography note
Includes bibliographical reference and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction -- Basic science -- Nutrition -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future
Control code
1081033546
Dimensions
23 cm
Edition
2nd edition.
Extent
xiv, 221 pages
Isbn
9781788011334
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)1081033546

Library Locations

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      1020 Lowry Street, Columbia, MO, 65201, US
      38.944491 -92.326012
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