A Course In Confectionery
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A Course In Confectionery
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Author : Ernest John Clyne
language : en
Publisher:
Release Date : 1955
A Course In Confectionery written by Ernest John Clyne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Confectionery categories.
A Basic Course In Confectionery
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Author : Ron Lees
language : en
Publisher:
Release Date : 1980
A Basic Course In Confectionery written by Ron Lees and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Confectionery categories.
Basics Of Confectionery Technology
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Author : Sonal Naresh Chaudhari
language : en
Publisher: New India Publishing Agency
Release Date : 2023-06-06
Basics Of Confectionery Technology written by Sonal Naresh Chaudhari and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.
This proposed book is the easy and complete guide to students for Course of Confectionery Technology. Generally text books and reference books recommended for confectionery technology are very costlier and also not easily available. Language of books many times is not easy to understand. This book “Basics of Confectionery Technology” is easy to understand. It will be surely helpful to all students, staff, individuals for basics of Confectionery Technology. In other words,this Book is the “Perfect Solution” for Confectionery Technology”
Cookery And Confectionary
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Author : John Conrade Cooke
language : en
Publisher:
Release Date : 1824
Cookery And Confectionary written by John Conrade Cooke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1824 with Confectionery categories.
Confectionery Science And Technology
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Author : Richard W. Hartel
language : en
Publisher: Springer
Release Date : 2017-10-09
Confectionery Science And Technology written by Richard W. Hartel and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. 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.
Bakery And Confectionery Products
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Author : Lakshmi Jagarlamudi
language : en
Publisher: New India Publishing Agency
Release Date : 2019-07-05
Bakery And Confectionery Products written by Lakshmi Jagarlamudi and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-05 with Technology & Engineering categories.
The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under well designed chapters. The book is a very comprehensive and much practical-oriented for day to day reference and to complete course-work by UG and PG students in discipline of Food Science and Technology. Different topics are treated in such a way as to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup as well in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. Equally well, it helps those personnel connected with industries, who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for all the students appearing in any competitive/entrance examinations’ in the disciplines of Food Science, Food Science & Nutrition and Food Technology.
Chocolates And Confections At Home With The Culinary Institute Of America
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Author : Peter P. Greweling
language : en
Publisher: John Wiley & Sons
Release Date : 2009-12-30
Chocolates And Confections At Home With The Culinary Institute Of America written by Peter P. Greweling and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-30 with Cooking categories.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
The Science Of Sugar Confectionery
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Author : William P. Edwards
language : en
Publisher: Royal Society of Chemistry
Release Date : 2018-10-26
The Science Of Sugar Confectionery written by William P. Edwards and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-26 with Technology & Engineering categories.
Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.
Ncesf Short Course In Candy Technology
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Author :
language : en
Publisher:
Release Date : 1972
Ncesf Short Course In Candy Technology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Confectionery categories.
Textbook Of Bakery And Confectionery
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Author : SIVALINGAM, YOGAMBAL
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2023-04-01
Textbook Of Bakery And Confectionery written by SIVALINGAM, YOGAMBAL and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-01 with Cooking categories.
Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its third edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast–made products — bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. The book, in its New Edition, has been further improved and enhanced by adding eggless recipes. Also, it includes a large number of colour photographs of the finished products and ingredients to provide the readers with clear knowledge and understanding about them. The book is mainly intended as a text for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES i) Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. ii) Gives a number of Review Questions at the end of each chapter. iii)Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say: This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —Raj Kapoor, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. Ponnilango, Director (Technical), Jenneys Academy of Tourism and Hotel Management Through this book, it is extremely gratifying to note that chefs and educators like Mrs. Yogambal are willing to share their years of experience, their fine-tuned recipes and methods, and also, explain the science behind making successful and delicious fine bakery products to the beginners, home bakers and professional bakers. —G. Selva Rajan, Chairman–McRennett Foods Private Limited, Chennai This book is a valuable guide to all home bakers, entrepreneurs and pastry chefs. The book contains all necessary elements of bakery science to prepare students for real-life profession. —Joseph Lawrence, NSDC/FICSI Certified Master Trainer