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Sugar Confectionery and Chocolate Manufacture



 
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Our Price: $125.00

Product Code: 9780820602417

Description
 


ISBN-13/EAN: 9780820602417
ISBN: 0820602418
Author: R. Lees
Chemical Publishing
Book - Hardback
Pub Date: Feb 7, 1975
412 Pages
Features

CONTENTS - 

FIGURES - 
PLATES - 
PREFACE - 
1. BASIC TECHNICAL CONSIDERATIONS  - 
2. SUGARS AND RELATED MATERIALS - 
3. COCOA BEANS - 
4. FATS AND RELATED INGREDIENTS - 
5. MILK AND MILK PRODUCTS - 
6. GELLING AND WHIPPING AGENTS; GUMS - 
7. FLAVOURING AND COLOURING AGENTS - 
8. COCOA, CHOCOLATE AND RELATED PRODUCTS - 
9. BOILED SWEETS - 
10. A CARAMEL RECIPE COMPILATION - 
11. FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY - 
12. GUMS, JELLIES AND PASTILLES - 
13. LIQUORICE AND CREAM PASTE - 
14. TABLETS. LOZENGES AND EXTRUDED PASTE - 
15. MARSHMALLOW AND NOUGAT - 
16. OTHER CONFECTIONERY TYPES - 
17. CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES - 
18. GENERAL REFERENCE TABLES - 
19. GLOSSARY - 
APPENDIX - 
INDEX -

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 particular 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 formulations 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. This is a time of world-wide change in the structure of the sugar confectionery and chocolate industry. It is experiencing consolidation with a general movement towards larger manufacturing units employing less labour with higher investment and capital costs in automatic and continuous high output production lines.

Many old-established factories have been closed because of mergers or takeovers or changing market pressures. But new, small vigorous companies have been formed to manufacture lines which the larger firms are finding uneconomic to produce in batch quantities. Confectionery packs offered under the retailer's own label are accelerating the change to more efficient production to cope with the lower profit margins generally associated with this trade. New firms entering the industry have high sales potential provided a good product is offered,  effectively packaged and efficiently marketed.

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