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Author :
Publisher :
ISBN 13 :
Total Pages : 1656 pages
Book Rating : 4.E/5 ( download)
Download or read book The Manufacturing Confectioner written by and published by . This book was released on 2006 with total page 1656 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 818 pages
Book Rating : 4.:/5 (334 download)
Download or read book Manufacturing Confectioner written by and published by . This book was released on 2001-05 with total page 818 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 1678 pages
Book Rating : 4.E/5 ( download)
Download or read book MC. The Manufacturing Confectioner written by and published by . This book was released on 2000 with total page 1678 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1258 pages
Book Rating : 4.:/5 (334 download)
Download or read book The International Confectioner written by and published by . This book was released on 1914 with total page 1258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. Lees
Publisher : Springer Science & Business Media
ISBN 13 : 146841495X
Total Pages : 401 pages
Book Rating : 4.4/5 (684 download)
Download or read book Sugar Confectionery and Chocolate Manufacture written by R. Lees and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.
Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 542 pages
Book Rating : 4.3/5 (196 download)
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Great Britain. Tariff Commission
Publisher :
ISBN 13 :
Total Pages : 134 pages
Book Rating : 4.3/5 (243 download)
Download or read book Report of the Tariff Commission ...: Sugar and confectionery written by Great Britain. Tariff Commission and published by . This book was released on 1907 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550843
Total Pages : 436 pages
Book Rating : 4.8/5 (475 download)
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Author : Andrew Rosenthal
Publisher : Springer Nature
ISBN 13 : 3031419006
Total Pages : 463 pages
Book Rating : 4.0/5 (314 download)
Download or read book Food Texturology: Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer Nature. This book was released on 2024-01-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
ISBN 13 : 1118939778
Total Pages : 805 pages
Book Rating : 4.1/5 (189 download)
Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Author : Geoff Talbot
Publisher : Elsevier
ISBN 13 : 1845696433
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)
Download or read book Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products written by Geoff Talbot and published by Elsevier. This book was released on 2009-06-26 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology
Author : Mellon Institute of Industrial Research
Publisher :
ISBN 13 :
Total Pages : 498 pages
Book Rating : 4.:/5 (3 download)
Download or read book Bibliographic Series Bulletin written by Mellon Institute of Industrial Research and published by . This book was released on 1922 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Library of Congress. Copyright Office
Publisher : Copyright Office, Library of Congress
ISBN 13 :
Total Pages : 1642 pages
Book Rating : 4.F/5 ( download)
Download or read book Catalog of Copyright Entries. Third Series written by Library of Congress. Copyright Office and published by Copyright Office, Library of Congress. This book was released on 1977 with total page 1642 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.:/5 (31 download)
Download or read book Confectioners Journal written by and published by . This book was released on 1926 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Foreign and Domestic Commerce Bureau
Publisher :
ISBN 13 :
Total Pages : 10 pages
Book Rating : 4.:/5 (319 download)
Download or read book Confectionery. February 1950 written by United States. Foreign and Domestic Commerce Bureau and published by . This book was released on 1950 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : San Francisco Chamber of Commerce
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.F/5 ( download)
Download or read book Franco-American Commerce written by San Francisco Chamber of Commerce and published by . This book was released on 1879 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : San Francisco Chamber of Commerce
Publisher :
ISBN 13 :
Total Pages : 232 pages
Book Rating : 4.:/5 (31 download)
Download or read book Franco-American Commerce. Statements and Arguments in Behalf of American Industries Against the Proposed Franco-American Commercial Treaty; Submitted to the Special Committee of the San Francisco Chamber of Commerce, i Conformity with the Resolutions of the Chamber, Passed June 13th, 1879 written by San Francisco Chamber of Commerce and published by . This book was released on 1879 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
