Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery): Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, bread manufacturing project, candy manufacturing process, Food Processing Projects, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India

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ASIA PACIFIC BUSINESS PRESS Inc., Oct 2, 2013 - Cooking - 672 pages
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Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry.

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Fantastic learning. It clears many doubt that are revolving in your head.

Contents

PACKAGING IN THE CONFECTIONERY INDUSTRY
23
SUGAR SYRUP CONFECTIONERY AND SWEETENERS 7888
78
FOOD VALUE OF CHOCOLATE AND CONFECTIONERY 8999
89
STRUCTURE OF SUGAR CONFECTIONERY 100104
100
LIQUORICE PASTE CREAM PASTE
105
The manufacture of liquorice paste
111
ingredients
117
Continuous marshmallow
123
21
394
411434
412
Composition
414
2377
435
Processing
449
TOFFEES AND CARAMELS 454461
454
CHOCOLATE TEMPER 462473
462
474497
475

7
125
CONFECTIONERY COATINGS CHOCOLATE
140
CHOCOLATE BARS AND COVERED
157
196216
197
Compositional effects
211
242267
244
Fats
262
EMULSIFIERS COLOURS AND FLAVOURS 268289
268
CONFECTIONERY PLANT 290293
290
Thickeners and stabilisers
306
CHEWING GUM 331333
331
TRADITIONAL CHOCOLATE MAKING 334338
334
18
339
19
351
370393
371
Compression
390
SUGAR CONFECTIONERY CHOCOLATE
498
Cacao selection
505
Conches
511
Dextrose
517
Fermentation of cacao beans
523
Manufacture of invert sugar
530
Statutory regulations
536
Standard for marmalade
538
Cutting
551
Gouging
559
Refractometers
573
CENTERS FONDANTS MARZIPAN
600
Crystal size of the sugar
606
Fudge making
609
Copyright

Common terms and phrases

Bibliographic information