The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.

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Bibliographic Information

Book Title: Sugar Confectionery and Chocolate Manufacture
Authors: R. Lees, E. B. Jackson
DOI: https://doi.org/10.1007/978-1-4684-1495-0
Publisher: Springer New York, NY
eBook Packages: Springer Book Archive
Copyright Information: R. Lees and E. B. Jackson 1973
Softcover ISBN: 978-1-4684-1497-4Published: 12 February 2012
eBook ISBN: 978-1-4684-1495-0Published: 06 December 2012
Edition Number: 1
Number of Pages: XX, 380
Topics: Food Science

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Table of contents (18 chapters)

Front Matter

Back Matter

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