A Formulary Of Candy Products / Edition 2

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"This book brings together a remarkable number of industrial recipes for all types of confectionery. In its second edition, this book takes over where Skuse's Complete Confectioner left off after a hundred years of providing detailed recipes for the chocolate and sugar confectionery industry"

Food Trade Press, England

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Editorial Reviews

Gives recipes for candy, most of which don't use food additives. This second edition includes chapters on Hazard Analysis Critical Control Point (HACCP) applied to candy, US labeling laws, storage, color addition, and therapeutic formulas. A glossary and low-calorie candy formulas have been expanded for this edition. Also new are recipes for licorice and jelly beans, information on microwave tempering, and an abstract on chocolate that resists melting yet doesn't have a waxy texture. Harris is formerly of the US Army Natick Research, Development & Engineering Center. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780820603537
  • Publisher: Chemical Publishing
  • Publication date: 6/30/1998
  • Edition description: Enlarged
  • Edition number: 2
  • Pages: 464
  • Product dimensions: 5.50 (w) x 8.50 (h) x 1.19 (d)

Meet the Author

Norman E. Harris is formerly of the US Army Natick Research at the Development and Engineering Center.

Silvio Crespo is a Vice-President Technical Emeritus for Wilbur Chocolate Co.

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Table of Contents

Aerated Candies

Chewy Candies

Chocolate Products

Coatings and Icings

Coconut Candies

Dietetic and Theraceutical Candies


Hard Candies



Novel and Notable Confections

Pan-Coated Candies

Syrups and Toppings

Color Addition

U.S. Labeling Laws




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