The Science of Sugar Confectionery

The Science of Sugar Confectionery

by William P Edwards
     
 

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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a

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Overview

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book 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. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

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Editorial Reviews

Chemistry & Industry
"... a useful insight into the complexities of making sweets."
Food Australia
"... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ..."
The Alchemist
"... useful information on the topic of sugar confections ..."
Chemistry in Britain
"... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students."
Carbohydrate Polymers
"... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery."
Booknews
An introduction to the chemistry of sugar-based candy, including sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, and hydrocolloids (chewing gum, pastilles, and jellies), as well as sugar-free confectionery. Though it includes a few simple recipes, the book is intended not as a cookbook, but as a guide to scientific and manufacturing techniques for anyone who has eaten sugar confectionery and wondered how it came to be. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780854045938
Publisher:
Royal Society of Chemistry, The
Publication date:
01/01/2000
Series:
RSC Paperbacks Series, #23
Pages:
176
Sales rank:
848,992
Product dimensions:
6.60(w) x 9.50(h) x 0.40(d)

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