The Science of Sugar Confectionery

The Science of Sugar Confectionery

by William P Edwards
     
 

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.See more details below

Overview

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.

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
Product dimensions:
6.60(w) x 9.50(h) x 0.40(d)

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