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Science of Sugar Confectionery William P Edwards

Science of Sugar Confectionery

$298.00

Medios de pago

    Science of Sugar Confectionery

    Editorial: Royal Society of Chemistry

    Idioma: Inglés

    ISBN: 9781788015707

    Formatos: ePub (con DRM de Adobe)

    Compatibles con: Windows, Mac, iOS, Android & eReaders

    $298.00

    Medios de pago
      Science of Sugar Confectionery William P Edwards

      Science of Sugar Confectionery

      $298.00

      Medios de pago

        Science of Sugar Confectionery

        Editorial: Royal Society of Chemistry

        Idioma: Inglés

        ISBN: 9781788015707

        Formatos: ePub (con DRM de Adobe)

        Compatibles con: Windows, Mac, iOS, Android & eReaders

        $298.00

        Medios de pago
          Sinopsis
          Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author’s personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the 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 new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.
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