Confectionery Science and Technology, Richard W. Hartel; Joachim H. von Elbe; Randy Hofb

Название: The Science of Sugar Confectionery
ISBN: 1788011333 ISBN-13(EAN): 9781788011334
Издательство: Royal Society of Chemistry
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Описание: 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.

Автор: Minifie, Bernard
Название: Chocolate, Cocoa and Confectionery: Science and Technology
ISBN: 9401179263 ISBN-13(EAN): 9789401179263
Издательство: Springer
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Цена: 16769.00 р.
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Описание: The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.

Автор: Hartel Richard W., Von Elbe Joachim H., Hofberger Randy
Название: Confectionery Science and Technology
ISBN: 3319617400 ISBN-13(EAN): 9783319617404
Издательство: Springer
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Цена: 15372.00 р.
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Описание: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Автор: R. Lees
Название: Sugar Confectionery and Chocolate Manufacture
ISBN: 1468414976 ISBN-13(EAN): 9781468414974
Издательство: Springer
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Цена: 13974.00 р.
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Описание: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate;

Автор: Jeffrey H. Hooper
Название: Confectionery Packaging Equipment
ISBN: 0834212374 ISBN-13(EAN): 9780834212374
Издательство: Springer
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Цена: 18284.00 р.
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Описание: Describes the type of equipment, particularly packaging machines, that are used to manufacture chocolate, biscuits and sugar confections.