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Sugar Confectionery and Chocolate Manufacture

  • Authors
  • R. Lees
  • E. B. Jackson

Table of contents

  1. Front Matter
    Pages i-xix
  2. R. Lees, E. B. Jackson
    Pages 1-14
  3. R. Lees, E. B. Jackson
    Pages 15-46
  4. R. Lees, E. B. Jackson
    Pages 47-56
  5. R. Lees, E. B. Jackson
    Pages 57-65
  6. R. Lees, E. B. Jackson
    Pages 66-72
  7. R. Lees, E. B. Jackson
    Pages 73-96
  8. R. Lees, E. B. Jackson
    Pages 97-118
  9. R. Lees, E. B. Jackson
    Pages 119-160
  10. R. Lees, E. B. Jackson
    Pages 161-190
  11. R. Lees, E. B. Jackson
    Pages 191-210
  12. R. Lees, E. B. Jackson
    Pages 211-225
  13. R. Lees, E. B. Jackson
    Pages 226-268
  14. R. Lees, E. B. Jackson
    Pages 269-285
  15. R. Lees, E. B. Jackson
    Pages 286-298
  16. R. Lees, E. B. Jackson
    Pages 299-323
  17. R. Lees, E. B. Jackson
    Pages 324-339
  18. R. Lees, E. B. Jackson
    Pages 340-359
  19. R. Lees, E. B. Jackson
    Pages 360-363
  20. Back Matter
    Pages 364-379

About this book

Introduction

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.

Keywords

Calcium Gelatine Vitamin butter glyceride information lactose nutrition plant processing quality units

Bibliographic information