Authors:
Written by renown confectionery experts in academia and industry
Serves as an essential reference for any confectionery professional
Excellent resource for confectionery students
Includes supplementary material: sn.pub/extras
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Table of contents (17 chapters)
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Front Matter
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Ingredient Chemistry and Functionality
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Front Matter
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Chocolate and Compound Coatings
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Front Matter
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About this book
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Authors and Affiliations
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Dept. Food Science, University of Wisconsin, Madison, USA
Richard W. Hartel, Joachim H. von Elbe
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R&D Candy Consultants, Burlington, USA
Randy Hofberger
About the authors
Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.
Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI).
Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.
Bibliographic Information
Book Title: Confectionery Science and Technology
Authors: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
DOI: https://doi.org/10.1007/978-3-319-61742-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG 2018
Hardcover ISBN: 978-3-319-61740-4Published: 23 October 2017
Softcover ISBN: 978-3-319-87150-9Published: 24 August 2018
eBook ISBN: 978-3-319-61742-8Published: 09 October 2017
Edition Number: 1
Number of Pages: XXI, 536
Number of Illustrations: 169 b/w illustrations, 59 illustrations in colour
Topics: Food Science