William P Edwards
Science of Sugar Confectionery
Science of Sugar Confectionery
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The Science of Sugar Confectionery, first edition published in 2000, has been revised to reflect changing consumer habits, market-driven nutrition, dietary concerns, legislation, labeling, and technology. It provides a thorough and accessible account of the field, covering basic definitions, ingredients, types of sugar confectionery, and special dietary needs.
Format: Paperback / softback
Length: 222 pages
Publication date: 26 October 2018
Publisher: Royal Society of Chemistry
Since the publication of The Science of Sugar Confectionery in 2000, the confectionery industry has been dynamic in adapting to the evolving preferences of consumers. In response to market-driven nutrition and dietary concerns, as well as changes in legislation, labeling, and technology, this new edition has undergone a comprehensive revision. Building upon the strengths of its predecessor, the authors, with their extensive personal knowledge and experience in the sugar confectionery industry, have crafted a thorough and accessible account of the field. Written with a basic understanding of chemistry, this book provides a comprehensive exploration of the fundamental definitions, commonly used ingredients, and emerging trends within the industry. It delves into 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 forward-looking chapter on future outlooks.
In addition to its expanded coverage of special dietary needs, encompassing topics such as vegetarianism, veganism, religious requirements, and supplemented products, this new edition reflects the current and evolving demands of the sugar confectionery field. By addressing these concerns, the book ensures that it remains an invaluable resource for professionals, students, and enthusiasts alike. Whether you are a seasoned confectioner or a newcomer to the industry, The Science of Sugar Confectionery: A Comprehensive Guide will provide you with a deep understanding of the art and science of creating delicious and nutritious sugar confectionery products.
Weight: 360g
Dimension: 152 x 227 x 23 (mm)
ISBN-13: 9781788011334
Edition number: 2 New edition
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