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Bakery Book from C.H.I.P.S.

The Science of Sugar Confectionery
by W.P. Edwards

The Science of Sugar Confectionery is not a science-based industry, as these products have traditionally been created by skilled confectioners working empirically.

The Science of Sugar Confectionery gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery.

Contents

  1. Basic Science
  2. Ingredients
  3. Emulsifiers, Colours and Flavours
  4. Confectionery Plant
  5. Sugar Glasses in the Chemistry of Boiled Sweets
  6. Grained Sugar Products
  7. Pan Coating Toffees and Caramels
  8. Gums, Gelled Products and Liquorice
  9. Chewing Gum
  10. Aerated Products
  11. Sugar-free Confectionery
  12. Lozenges
  13. Tabletting
  14. Experiments
  15. The Future

Index

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The Science of Sugar Confectionery
by W.P. Edwards
166 pages $44.95 + shipping
Texas residents please add 6.75 % sales tax

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