Home > Food Science / Food Technology >

A Formulary of Candy Products, 2nd Edition
A Formulary of Candy Products, 2nd Edition
 
Our Price: $120.00


Product Code: 9780820603537

Description
 


ISBN-13/EAN: 9780820603537
ISBN: 0820603538
Author: Norman E. Harris
Author: S. Crespo
Author: M. Peterson
Chemical Publishing
Book - Hardback
Pub Date: Jun 3, 1998 
464 Pages
Features

The second edition of this popular formulary contains the entire spectrum of confectionery and chocolate products. 

New formulas as well as formulas for low-calorie candy have been added to reflect consumers’ changing preferences. Additional chapters deal with Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws, Storage and Color Addition. 

Formulas are presented in a clear and precise manner, including the ingredients for their manufacture and the step-by-step procedure. 

Mr. Harris is formerly of the U.S. Army Natick Research at the Development & Engineering Center. 

Mr. Crespo is a Vice President-Technical Emeritus for Wilbur Chocolate Co. 

Contents: 

Aerated Candies
Chewy Candies
Chocolate Products
Coatings and Icings
Coconut Candies
Dietetic and Theraceutical Candies
Fudges
Hard Candies
Marshmallows
Nougats
Novel and Notable Confections
Pan-Coated Candies
Syrups and Toppings
Color Addition
U.S. Labeling Laws
Storage and Packaging
HAACP Applied to Candy
Glossary
Appendix
Index

Share your knowledge of this product with other customers... Be the first to write a review