Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Sugar Confectionery and Chocolate Manufacture
E B Jackson
Jackson Associates
ISBN
NO:
Published:
January 1999
UK
Price: £95
(
€146.00
,
$189.00
)
Basic Technical Considerations
Sugars and Related Materials
Cocoa Beans
Fats and Related Ingredients
Milk and Milk Products
Gelling and Whipping Agents
Gums
Flavouring and Colouring Agents
Cocoa, Chocolate and Related Products
Boiled Sweets
Caramels, Toffee 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 Recipes
.gif)
.gif)
.gif)
.gif)
(1).bmp)
