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Caramels, Fondants and Jellies as Centres and Fillings by W.P. (Bill) Edwards is a book available to read on EtoBox.

What is Caramels, Fondants and Jellies as Centres and Fillings about?

The chapter covers the sugar confectionery products that are commonly used as centres or fillings in chocolate confectionery, viz. fondant, jellies, caramels and toffees. The need for the product to be stable and the means to achieve this are covered. The areas of water activity, fat stability and crystallisation are covered. The ingredients commonly used in these products such as sugar, glucose syrup, invert sugar, molasses, golden syrup, sweetened condensed milk, milk powder, whey, whey syrup, butter, other fats, emulsifiers, flavours, colours as well as gums and gelling agents are covered. The means of processing and shaping the centres and fillings is covered. Other issues covered are organic and sugar free products

Author

W.P. (Bill) Edwards

Publisher

Elsevier

Published

2009

Language

EN