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The Science Of Sugar Confectionery

Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626093
Size: 58.61 MB
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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

The Science Of Chocolate

Author: S. Beckett
Publisher: Royal Society of Chemistry
ISBN: 9780854046003
Size: 35.42 MB
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Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

The Science Of Ice Cream

Author: Chris Clarke
Publisher: Royal Society of Chemistry
ISBN: 1847552153
Size: 59.56 MB
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Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.

The Science Of Chocolate

Author: S. T. Beckett
Publisher: Royal Society of Chemistry
ISBN: 0854049703
Size: 29.79 MB
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This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.

Die Ansiedler In Kanada

Author: Frederick Marryat
Publisher: Lindhardt og Ringhof
ISBN: 8711447702
Size: 70.20 MB
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Im Jahre 1794 schickt sich die englische Familie Campbell, die in der Heimat Not und Unglück zu leiden hat, zur Niederlassung in Kanada an. Vor dem Hintergrund der kanadischen Wildnis bauen sich die Campbells in der Neuen Welt eine neue Existenz auf. In ihrer neuen Heimat in Ontario haben sie eine Reihe von Schwierigkeiten zu bewältigen und viele Abenteuer durchzustehen, bis sie sich in der Fremde etabliert haben und sie zu ihrem neuen Zuhause geworden ist. Eine spannende Lesefreude für Jung und Alt und ein sehr interessantes und lesenswertes Dokument über die Siedlergeschichte in Kanada, das den Vergleich mit einem literarischen Meisterwerk wie James Fenimore Coopers Lederstrumpf-Roman „Die Ansiedler" nicht zu scheuen braucht!

Star Trek Spocks Welt

Author: Diane Duane
Publisher: Heyne Verlag
ISBN: 3641114721
Size: 48.99 MB
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Vulkan will aus der Föderation austreten! Auf Vulkan haben die Sezessionisten ein Referendum durchgesetzt, in dem der Austritt aus der Föderation beschlossen werden soll. Spock und sein Vater, Botschafter Sarek, kehren mit der Enterprise in ihre Heimat zurück, um öffentlich Stellung zu nehmen. Auch Captain Kirk und Dr. McCoy wollen im "Saal der Stimme" für den Verbleib in der Föderation plädieren. Die Mehrheit der Vulkanier aber will sich für die freiwillige Isolation entscheiden. Furcht vor Überfremdung durch die unkontrollierten Emotionen der Menschen hat sich auf dem Planeten breitgemacht. Dr. McCoy muss erkennen, dass man die öffentliche Meinung gezielt manipuliert hat.

Food The Chemistry Of Its Components

Author: Tom P. Coultate
Publisher:
ISBN:
Size: 18.56 MB
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The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable.

Brillante Denker K Hne Pioniere

Author: Philip Ball
Publisher: Wiley-VCH Verlag GmbH
ISBN: 9783527316809
Size: 60.43 MB
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Zehn Experimente, die die Welt veränderten! Liegt ihre Schönheit in der Klarheit und Einfachkeit ihrer Konzeption? Oder im Entwickeln notwendiger Instrumente? Etwa in den resultierenden Produkten oder gar in der Kühnheit der bahnbrechenden Interpretation der Ergebnisse?

Sugar Confectionery And Chocolate Manufacture

Author: R. B. Lees
Publisher:
ISBN:
Size: 67.12 MB
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ContentsFIGURES - 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 -

Die Wahre Geschichte Der Schokolade

Author: Sophie D. Coe
Publisher: S. Fischer Verlag
ISBN: 3105616144
Size: 24.24 MB
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Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)