The science of sugar confectionery / / W.P. Edwards

• Autore: Edwards W. P
• Pubblicazione: Cambridge, : Royal Society of Chemistry, c2000
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (177 p.)
• Disciplina: 664/.153
• Soggetto topico: Confectionery; Confectionery - Analysis
• Note generali: Includes index.
• Nota di contenuto: Science 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
• Sommario/riassunto: 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,
• Titolo autorizzato: Science of sugar confectionery
• ISBN: 1-78262-609-3; 1-62870-134-X; 1-84755-216-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911006787903321
• Lo trovi qui: Univ. Federico II
• Serie: RSC Paperbacks