Confectionery Science and Technology

Inbunden, Engelska, 2017

Av Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger, Joachim H. Von Elbe, Joachim H. von Elbe

2 119 kr

Beställningsvara. Skickas inom 10-15 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

Finns i fler format (1)

Häftad

1 319 kr

Skickas inom 10-15 vardagar

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.

Produktinformation

Utgivningsdatum2017-10-23
Mått178 x 254 x 30 mm
Vikt1 180 g
FormatInbunden
SpråkEngelska
Antal sidor536
Upplaga17001
FörlagSpringer International Publishing AG
ISBN9783319617404

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI). Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.

Preface.- 1.Chemistry of bulk sweeteners.- 2.Physico-chemical properties of sweeteners in confections.- 3.Water.- 4.Fats, oils and emulsifiers.- 5.Starch, proteins and gums.- 6.Other ingredients.- 7. Compressed tablets and lozenges.- 8.Hard candy.- 9.Fondants and creams.- 10.Caramels, fudge, toffee.- 11.Marshmallow, nougat and chews.- 12.Jelly and gummy candies.- 13. Sugar and sugar-free panned confections.- 14.Chewing and bubble gum.- 15.Chocolate.- 16.Compound coatings.- 17.Chocolate panning.- 18.Glossary.- Index.