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The Science of Sugar Confectionery

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer;

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Confectionery Science and Technology

section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The;

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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based;

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Confectionery Fats Handbook

lauric oil. This book aims to be a single source for all the information available about confectionery fats by not only describing their;

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Sugar Heritage and Tourism in Transition

Sugar as a global commodity has shaped our world, impacting cultures and influencing cuisine. The heritage of sugar is investigated in the;

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Refined Tastes

. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar;

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Chocolates & Confections

centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first;

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The Science of Chocolate

confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include;

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Confectionery and Chocolate Engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case;

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Studies in Swiss Competitive Advantage

-known, but equally interesting examples like the Swiss sugar confectionery, fire detection, comfort controls, and international freight;

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Sugar-Based Surfactants

biodegradable, low-toxic, and made from renewable resources. Sugar-Based Surfactants compiles the most recent and relevant aspects of sugar-based;

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Sugar-Based Surfactants

biodegradable, low-toxic, and made from renewable resources. Sugar-Based Surfactants compiles the most recent and relevant aspects of sugar-based;

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The technology of bread-making; Including The Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery

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Flour Confectionery Manufacture

As the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it;

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Sugar Esters Microemulsions

Sugar Esters Microemulsions covers recent advances in the formulation, characterization and applications of sugar esters microemulsions;

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The World's Cane Sugar Industry

H. C. Prinsen Geerligs (b.1864) was a Dutch microbiologist and Director of the Sugar Experiment Station in Java, an important research;

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Glucose Syrups

make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar;

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Business Plan On Bakery And Confectionery

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Traveling with Sugar

Traveling with Sugar reframes the rising diabetes epidemic as part of a five-hundred-year-old global history of sweetness and power. Amid;

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Traveling with Sugar

Traveling with Sugar reframes the rising diabetes epidemic as part of a five-hundred-year-old global history of sweetness and power. Amid;

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Bakery and Confectionery Products: Processing, Quality Assessment Packaging and Storage Techniques

The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under;

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The International Sugar Trade

Once considered a rare and exotic sweetener, sugar was not always as widely available or important as it is today. As part of the human;

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Cake Couture

A how-to guide to elegant sugar techniques, with 16 original projects. There seems to be no end to the popularity of fancy cakes. Cake;

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The Cake Book

not confectionery things which have known not taste buds over the years.They are readied utilizing flour, eggs, sugar and enhance which makes;

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King Sugar

What is life like on a sugar plantation at the end of the twentieth century? What will happen if the sugar industry collapses? How do the;

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Global Industry, Local Innovation: The History of Cane Sugar Production in Australia, 1820-1995

Australia is currently the second largest exporter of raw sugar after Brazil, and one of the world's top five sugar exporters. This book;

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The World Sugar Market

Since the first book published by Woodhead on the global sugar business (The international sugar trade) was released in 1996, the world;

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