Science of Sugar Confectionery

by W.P. Edwards and William P. Edwards

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...

• Format: Paperback
• Language: English
• ISBN: 0854045937
• ISBN13: 9780854045938
• Release Date: December 2000
• Publisher: Royal Society of Chemistry
• Length: 150 Pages
• Weight: 0.72 lbs.
• Dimensions: 0.5" x 6.8" x 9.5"

Customer Reviews

Curious about what you are eating!?

A very interesting and informative book about all aspects of sweets and sweeteners. different ingredients, chemistry, flavouring etc etc. Too scientific for the general consumer but a gold mine for those who are familiar with basics in chemistry and biochemistry. And what about a sugar-free future?