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Author : Adon Poli
Publisher :
ISBN 13 :
Total Pages : 380 pages
Book Rating : 4.3/5 (243 download)
Download or read book Sweeteners Used by the Confectionery Industry written by Adon Poli and published by . This book was released on 1963 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roy Arthur Ballinger
Publisher :
ISBN 13 :
Total Pages : 672 pages
Book Rating : 4.3/5 ( download)
Download or read book Sweeteners Used by the Beverage Industry written by Roy Arthur Ballinger and published by . This book was released on 1963 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William P. Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1788011333
Total Pages : 222 pages
Book Rating : 4.7/5 (88 download)
Download or read book The Science of Sugar Confectionery written by William P. Edwards and published by Royal Society of Chemistry. This book was released on 2018-10-26 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.
Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 536 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 536 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 :
Publisher :
ISBN 13 :
Total Pages : 950 pages
Book Rating : 4.:/5 (89 download)
Download or read book Agricultural Economic Report written by and published by . This book was released on 1961 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Minni Jha
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330997
Total Pages : 292 pages
Book Rating : 4.1/5 (783 download)
Download or read book Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition) written by Minni Jha and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2003-01-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
Author :
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.3/5 (129 download)
Download or read book Confectionery Sales and Distribution written by and published by . This book was released on 1965 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (31 download)
Download or read book Confectionery Manufacturers' Sales & Distribution written by and published by . This book was released on 1957 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 988 pages
Book Rating : 4.:/5 (89 download)
Download or read book Situation and Outlook Report written by and published by . This book was released on 1990 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roger Wallace Strohbehn
Publisher :
ISBN 13 :
Total Pages : 620 pages
Book Rating : 4.3/5 ( download)
Download or read book Ownership of Rural Land in the Southeast written by Roger Wallace Strohbehn and published by . This book was released on 1964 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alden Coe Manchester
Publisher :
ISBN 13 :
Total Pages : 674 pages
Book Rating : 4.:/5 (31 download)
Download or read book Economic Aspects of Pecan Production and Marketing written by Alden Coe Manchester and published by . This book was released on 1963 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roy A. Ballinger
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.X/5 (3 download)
Download or read book A History of Sugar Marketing Through 1974 written by Roy A. Ballinger and published by . This book was released on 1978 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Roy Arthur Ballinger
Publisher :
ISBN 13 :
Total Pages : 134 pages
Book Rating : 4.:/5 (31 download)
Download or read book A History of Sugar Marketing written by Roy Arthur Ballinger and published by . This book was released on 1971 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Phillip Eugene Jones
Publisher :
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.X/5 (3 download)
Download or read book Competitive Relationships Between Sugar and Corn Sweeteners written by Phillip Eugene Jones and published by . This book was released on 1951 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331535
Total Pages : 647 pages
Book Rating : 4.1/5 (783 download)
Download or read book Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery) written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-10-02 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry. TAGS How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, Pre-Investment Feasibility Study on bakery and confectionery, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries, project on confectionery industry, project on Confectionery manufacturing unit, rusk manufacturing project, Small Scale confectionery and bakery Processing Projects, Small Scale Food Processing Projects, Starting a confectionery and bakery Processing Business, Starting a Food or Beverage Processing Business, sugar candy manufacturing process, toffee and candy manufacturing plant project, toffee manufacturing project
Author : Helen Mitchell
Publisher : John Wiley & Sons
ISBN 13 : 0470995998
Total Pages : 434 pages
Book Rating : 4.4/5 (79 download)
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Helen Mitchell and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Author :
Publisher :
ISBN 13 :
Total Pages : 244 pages
Book Rating : 4.3/5 ( download)
Download or read book Marketing Activities written by and published by . This book was released on 1951 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
