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200 1 $aEducation and mind in the knowledge age$fCarl Bereiter
210   $aNew York$aLondon$cRoutledge$d2002
215   $aXIII,526 p.$d22 cm
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200 14$aThe science of sugar confectionery /$fW.P. Edwards
205   $a1st ed.
210   $aCambridge $cRoyal Society of Chemistry$dc2000
215   $a1 online resource (177 p.)
225  0$aRSC paperbacks
300   $aIncludes index.
311   $a0-85404-593-7 
327   $aScience of Sugar ConfectioneryOFC; BK9780854045938-FP001; BK9780854045938-FP005; BK9780854045938-FP007; BK9780854045938-00001; BK9780854045938-00005; BK9780854045938-00023; BK9780854045938-00059; BK9780854045938-00081; BK9780854045938-00085; BK9780854045938-00092; BK9780854045938-00095; BK9780854045938-00101; BK9780854045938-00110; BK9780854045938-00124; BK9780854045938-00128; BK9780854045938-00131; BK9780854045938-00144; BK9780854045938-00148; BK9780854045938-00151; BK9780854045938-00157; BK9780854045938-00158
330   $aConfectionery 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, 
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