Confectionery Standards |
Contents
ENFORCEMENT OF STANDARDS | 5 |
SUGAR STANDARDS | 11 |
CHAPTER IV | 26 |
Copyright | |
26 other sections not shown
Common terms and phrases
acid added cocoa butter addition adulteration agar albumen alcohol almonds amount batch bitter chocolate caramel casein cent chewy chocolate coatings cocoa butter cocoa powder coconut colloid color composition compounds confectioner confectionery considered consistency cooked corn syrup cream crystallization dairy butter definite determine dextrose dissolved employed evaporated extract fact finished confection flavor fondant Food and Drug food products frappe French chalk fruit fudge gelatine glaze gum arabic hard candy ingredients insoluble invert sugar jelly label lactose lecithin levulose licorice manufacture maple marshmallow matter melting point Methods of Analysis milk chocolate milk solids mineral mixture moisture natural necessary nougat Number obtained panned pectin percentage ployed possible present preservatives prod proper ratio raw materials reducing sugars Regulation removed sample satisfactory skim milk soluble solution standards starch sucrose suitable sulphur dioxide sweet chocolate taste temperature tion ucts variety weight whole milk