Author: Richard W Hartel (Editor), Joachim H. von Elbe (Editor), Randy Hofberger (Editor) Full Title: Confectionery Science And Technology Publisher: Springer; 1st ed. 2018 edition (October 10, 2017) Year: 2018 ISBN-13: 9783319617428 (978-3-319-61742-8), 9783319617404 (978-3-319-61740-4) ISBN-10: 3319617427, 3319617400 Pages: 536 Language: English Genre: Food Science File type: EPUB (True), PDF (True) Quality: 10/10 Price: 103.99 € This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. ------------- Damnant quod non intellegunt!