R. Lees, E. B. Jackson

Sugar Confectionery and Chocolate Manufacture

• Gebundenes Buch

Produktbeschreibung

Contents FIGURES - PLATES - PREFACE - 1 BASIC TECHNICAL CONSIDERATIONS - 2 SUGARS AND RELATED MATERIALS - 3 COCOA BEANS - 4 FATS AND RELATED INGREDIENTS - 5 MILK AND MILK PRODUCTS - 6 GELLING AND WHIPPING AGENTS; GUMS - 7 FLAVOURING AND COLOURING AGENTS - 8 COCOA, CHOCOLATE AND RELATED PRODUCTS - 9 BOILED SWEETS - 10 A CARAMEL RECIPE COMPILATION - 11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY - 12 GUMS, JELLIES AND PASTILLES - 13 LIQUORICE AND CREAM PASTE - 14 TABLETS. LOZENGES AND EXTRUDED PASTE - 15 MARSHMALLOW AND NOUGAT - 16 OTHER CONFECTIONERY TYPES - 17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES - 18 GENERAL REFERENCE TABLES - 19 GLOSSARY - APPENDIX - INDEX -

Produktdetails

• Verlag: Chemical Publishing Company
• Seitenzahl: 412
• Erscheinungstermin: 15. Februar 1975
• Englisch
• Abmessung: 235mm x 157mm x 29mm
• Gewicht: 819g
• ISBN-13: 9780820602417
• ISBN-10: 0820602418
• Artikelnr.: 33166794

Inhaltsangabe

1 Basic Technical Considerations.- 1.1 Introduction.- 1.2 Moisture and Total Solids Content.- 1.3 Total Solids and Total Soluble Solids.- 1.4 Sugars and Sugar Solubility.- 1.5 Equilibrium Relative Humidity.- 1.6 Acid Content.- 1.7 pH.- 1.8 Gelling Agents.- 1.9 Viscosity.- 1.10 Texture.- 1.11 Crystallisation.- 2 Sugars and Related Materials.- 2.1 Cane and Beet Sugar.- 2.2 Honey.- 2.3 Glucose Syrup.- 2.4 Starch Hydrolysates.- 2.5 Liquid Sucrose and Mixed Sugar Syrups.- 2.6 Dextrose.- 2.7 Fructose.- 2.8 Maltose.- 2.9 Invert Sugar.- 2.10 Invertase.- 2.11 Lactose.- 2.12 Caramel.- 2.13 Spray Dried Caramel.- 2.14 Sorbitol.- 2.15 Glycerine.- 2.16 Malt Extract.- 3 Cocoa Beans.- 3.1 Growth.- 3.2 Types.- 3.3 Sources.- 3.4 Cocoa Fruit.- 3.5 Harvesting.- 3.6 Pulp.- 3.7 Fermentation.- 3.8 Drying.- 3.9 Diseases of Cocoa.- 3.10 Storage of Cocoa Beans.- 3.11 Storage Pests.- 3.12 Chocolate Flavour and Aroma.- 3.13 Bean Quality.- 4 Fats and Related Ingredients.- 4.1 General.- 4.2 Borneo Illipé (Illipé-Butter, Borneo Tallow).- 4.3 Coconut Oil.- 4.4 Groundnut Oil (Peanut Oil, Earthnut Oil).- 4.5 Palm Oil.- 4.6 Palm Kernel Oil.- 4.7 Butter.- 4.8 Off-flavours in Fats.- 4.9 Antioxidants.- 4.10 Oilseed Lecithins.- 4.11 Lecithin YN and other Synthetic Viscosity Reducing Agents.- 4.12 Glyceryl Monostearate.- 4.13 'Span' and 'Tween' Esters.- 4.14 Release Agents.- 4.15 Acetoglycerides.- 4.16 Waxes.- 5 Milk and Milk Products.- 5.1 Milk.- 5.2 Condensed Milk.- 5.3 Condensed Whey.- 5.4 Dried Milk Powders.- 5.5 Sodium Caseinate.- 5.6 Lactose.- 5.7 Butter.- 6 Gelling and Whipping Agents; Gums.- 6.1 Confectionery Starches.- 6.2 Modified Starches.- 6.3 Types of Maize Starch.- 6.4 Zein.- 6.5 Pectin.- 6.6 Gelatine.- 6.7 Agar Agar.- 6.8 Whipping Agents.- 6.9 Egg Albumen.- 6.10 Gelatine Hydrolysate.- 6.11 Whipping Agents based on Milk Protein.- 6.12 Whipping Agents based on Soya Proteins.- 6.13 Carrageenan.- 6.14 Chicle.- 6.15 Jelutong-Pontianak.- 6.16 Guar Gum.- 6.17 Arabinogalactan (Larch Gum).- 6.18 Quince Seed Gum.- 6.19 Properties of Whipping, Gelling and Thickening Agents.- 7 Flavouring and Colouring Agents.- 7.1 Flavourings.- 7.2 Essential Oils.- 7.3 Essences.- 7.4 Fruit Juices.- 7.5 Fruit Purees or Pulps.- 7.6 Powdered Flavours.- 7.7 Artificial Cherries.- 7.8 Dates.- 7.9 Date Syrup.- 7.10 Figs.- 7.11 Ginger.- 7.12 Liquorice.- 7.13 Nuts.- 7.14 Almonds.- 7.15 Brazil Nuts.- 7.16 Cashew Nuts.- 7.17 Sweet Chestnuts.- 7.18 Coconut.- 7.19 Hazel Nuts.- 7.20 Macadamia Nuts.- 7.21 Pecan Nuts.- 7.22 Peanuts.- 7.23 Pistachio Nuts.- 7.24 Walnuts.- 7.25 Sultanas.- 7.26 Currants.- 7.27 Raisins.- 7.28 Vitamins.- 7.29 Confectionery Acids and their Salts.- 7.30 Citric Acid.- 7.31 Sodium Citrate.- 7.32 Tartaric Acid.- 7.33 Cream of Tartar.- 7.34 Lactic Acid.- 7.35 Calcium Lactate.- 7.36 Acetic Acid (Ethanoic Acid).- 7.37 Malic Acid.- 7.38 Benzoic Acid.- 7.39 Sodium Benzoate.- 7.40 Sorbic Acid.- 7.41 Sodium Propionate.- 7.42 Colour.- 8 Cocoa, Chocolate and Related Products.- 8.1 Sequence of Processes.- 8.2 Cleaning.- 8.3 Roasting.- 8.4 Chocolate Recipes.- 8.5 Milk Crumb.- 8.6 Winnowing.- 8.7 Cocoa Powder.- 8.8 Mixing/Melangeur Process.- 8.9 Refining.- 8.10 Conching.- 8.11 The Tempering of Chocolate.- 8.12 The Application of Span 60 and Tween 60 in Sweet Dark Chocolate.- 8.13 Moulding.- 8.14 Fat Migration.- 8.15 Storage of Chocolate.- 8.16 Nutritional Value of Chocolate.- 8.17 Bulk Deliveries of Chocolate.- 8.18 Liqueur Chocolates.- 8.19 The Tropical Warehouse Moth.- 9 Boiled Sweets.- 9.1 Characteristics.- 9.2 The Production of High-boiled Sweets.- 9.3 Chemical Changes during Boiling.- 9.4 Invert Sugar in High-boiled Sweets.- 9.5 Batch Cooking.- 9.6 Batch Type Early Vacuum Process.- 9.7 Recipes for High-boiled Confections.- 9.8 Lettered or 'Seaside' Rock.- 9.9 Continuous Dissolving Methods.- 9.10 Continuous Cooking Methods.- 9.11 Continuous Vacuum Cooking.- 9.12 Deposited High-boiled Sweets.- 9.13 Pump Filling.- 9.14 Powder Filling.- 10 Caramels, Toffees and Fudge.- 10.1 Caramels and Toffees.- 10.2 Modifications to the Basic Recipe.- 10.3 Dulce de Leche.- 10.4 Caramel Recipe Compilation.- 10.5 Continuous Manufacture of Caramels.- 10.6 Properties of Caramels.- 10.7 Packaging and Storage.- 10.8 Export Caramels.- 10.9 Fudge.- 10.10 Variations on Basic Vanillin Fudge.- 10.11 Composition of Fudge.- 11 Fondants, Creams and Crystallised Confectionery.- 11.1 Fondants, Creams and Crystallised Confectionery.- 11.2 Production of Fondant.- 11.3 Creams.- 11.4 Composition of Creams and Fondants.- 11.5 Wet Crystallisation.- 11.6 Candied Fruit and Peel.- 11.7 Crystallised and Preserved Ginger.- 12 Gums, Jellies and Pastilles.- 12.1 Production.- 12.2 Processes for Gums and Jellies.- 12.3 Modification of Recipes for Continuous Production.- 12.4 Starch Drying and Conditioning.- 12.5 Glazing of Gums.- 12.6 Starch Moulding Machines of the Mogul Type.- 12.7 Other Points in Production.- 12.8 Starch, Gum Jellies and Pastilles by Atmospheric Cooking Methods.- 12.9 Starch Jellies for Continuous Production.- 12.10 Gelatine Jellies.- 12.11 Production of Gelatine Jellies.- 12.12 Fruit Pastilles.- 12.13 Tablet Jellies.- 12.14 Jelly Drops.- 12.15 Gum Arabic Gums.- 12.16 Turkish Delight.- 12.17 Agar Jellies.- 12.18 The Use of Powdered Pectins in Confectionery Manufacture.- 12.19 Low Methoxyl Pectin Jellies.- 13 Liquorice and Cream Paste.- 13.1 Liquorice.- 13.2 Methods for Manufacturing Liquorice Paste.- 13.3 Properties of Liquorice Paste.- 13.4 Composition of Liquorice.- 13.5 Processing Liquorice Paste.- 13.6 Cream and French Paste.- 13.7 Processing Cream Paste.- 13.8 Composition of Cream Paste.- 13.9 Extrusion of Cream Paste.- 13.10 Liquorice Allsorts.- 14 Tablets, Lozenges and Extruded Paste.- 14.1 Tablets.- 14.2 Slugging.- 14.3 Tablet Composition.- 14.4 Manufacture of Tablets.- 14.5 Lozenges.- 14.6 Composition of Lozenges.- 14.7 Production of Lozenges.- 14.8 Sweet Cigarettes.- 14.9 Production Control for Sweet Cigarettes.- 15 Marshmallow and Nougat.- 15.1 Marshmallow Confections.- 15.2 Frappé based on Egg Albumen, containing Starch.- 15.3 Gelatine Marshmallow.- 15.4 Continuous Production of Marshmallow using Gelatine.- 15.5 Egg Albumen Marshmallow.- 15.6 Modification of Recipes for Continuous Production.- 15.7 Nougat.- 15.8 Nougat using Egg Albumen.- 15.9 Nougat using Gelatine.- 15.10 Nougat using a Vertical Planetary Mixer.- 15.11 Nougat using Pressure Beating.- 15.12 Nougat using Malto-dextrins.- 15.13 Continuous Production of Nougat.- 16 Other Confectionery Types.- 16.1 Panning.- 16.2 Hard Pan Work.- 16.3 Polishing.- 16.4 Silver Coating.- 16.5 Chocolate Coating.- 16.6 Soft Panning.- 16.7 Chewing Gum.- 16.8 Sugarless Chewing Gum.- 16.9 Bubble Gum.- 16.10 Marzipan and Persipan.- 17 Calculating Sugar Confectionery and Chocolate Recipes.- 17.1 Calculation of Recipes from Analytical Results.- 17.2 Effect of Inversion.- 17.3 Effect of Milk Solids.- 17.4 Effect of Moisture Loss on Jelly Goods.- 17.5 Replacement Weight of Scrap Syrup.- 17.6 Calculation of Probable Analytical Composition from the Confectionery Recipe.- 17.7 Calculation of Syrup and Crystal Phase.- 17.8 Sugar Content of the Syrup Phase.- 17.9 Calculation of Boiling Temperature.- 17.10 Calculation of Chocolate Recipes.- 17.11 Count (Number of Confections) per Unit Weight.- 17.12 Determination of Equilibrium Relative Humidity (e r h).- 18 General Reference Tables.- 19 Glossary.