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Sugar Confectionery Manufacture, by E.B. Jackson
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Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.
- Published on: 2014-04-14
- Number of items: 1
- Binding: Paperback
- 400 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
Process and Food Chemistry of Confections as simple as Possible
By Alfio Illuminati
If you want to understand the confectionery processes and the science behind them, this is the right book. It will provide you an explanation of the general processes used for the different confections and the details of the food chemistry that takes place in each process; essential knowledge for Production, Quality and R&D professionals in confectionery.
Alfio Illuminati - R&D Director - PepsiCo
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