Sugar Confectionery and Chocolate Manufacture (eBook, PDF) - Lees, R.
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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…mehr

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Produktbeschreibung
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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  • Produktdetails
  • Verlag: Springer US
  • Seitenzahl: 380
  • Erscheinungstermin: 6. Dezember 2012
  • Englisch
  • ISBN-13: 9781468414950
  • Artikelnr.: 44176806
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