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Sugar Confectionery and Chocolate Manufacture by [by] R. Lees and E. B. Jackson is a book available to read on EtoBox.

What is Sugar Confectionery and Chocolate Manufacture about?

Basic technical considerations. Sugars and related materials. Cocoa beans. Fats and related ingredients. Milk and milk products. Gelling and whipping agents; Gums. Flavouring and calouring agents. Cocoa, chocolate and related products. Boiled sweets. Caramels, toffees and fudge. Fondants, creams and crystallised confectionery. Gums, jellies and pastilles. Liquorice and cream paste. Tablets, lozenges and extruded paste. Marshmallow and nougat. Other confectionery types. Calculating sugar confectionery and chocolate. General reference tables

Author

[by] R. Lees and E. B. Jackson

Publisher

Aylesbury, L. Hill

Published

1973

Language

EN

ISBN

9780249441208

Subjects

Engineering, Cooking