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Basics of Confectionery Technology (Hardback, Sonal Naresh Chaudhari)
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This book, titled Basics of Confectionery Technology, serves as a comprehensive and accessible guide for students studying the subject. Traditional textbooks and reference materials for confectionery technology can be costly and difficult to obtain, and their language may be too complicated to comprehend. However, this book addresses these issues by providing clear and concise explanations of key concepts and techniques. As a result, it is an ideal resource for anyone seeking to gain a solid understanding of the fundamentals of confectionery technology._x000D_
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Additional Information
1. Introduction to Confectionery, 2. Sugar 3. Various Sweetening Ingredients Used in Confectionery_x000D_ 4. Whipping Agent, 5. Release Agents, 6. Milk Ingredients in Chocolates, 7. Starch Hydrolysates_x000D_ 8. Glucose Syrup and It Production, 9. Cocoa, 10. Cocoa Bean Processing, 11. Cocoa Butter_x000D_ 12. Chocolate Manufacturing Process, 13. Chocolate and It Types, 14. High Boiled Sweets_x000D_ 15. Grained Sugar Products,16. Lozenges,17.Tabletting, 18. Aerated Products Marshmallows and Nougat, 19. Pan Coating, 20.Packaging Requirements of Confectionary_x000D_ -
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