40 products were found matching your search for Confectionery in 8 shops:

This first of its kind, this illustrated book provides a bridge between silicone mold making and a variety of applications used in the confectionery arts. Silicone molds can be used for casting chocolate, aspic, tallow, fondant, pastillage, salt, pepper, hot sugar, granulated sugar, and ice. Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food-grade silicone molds. Renowned pastry chefs demonstrate the creative uses of silicone molds.No returns on books. 

The Rosle Confectionery Funnel is perfect for exact portioning of sauces or purees and precision filling of tarts and other desserts. With its adjustable control at the ergonomic handle and two interchangeable nozzles, you can create a vast array of confectionery delights. The base mount allows for a safe resting spot during work and has a receptacle to collect any drips. Color: High Shine Stainless Steel.

Format Paperback Subject Literary Collections

This first of its kind, this illustrated book provides a bridge between silicone mold making and a variety of applications used in the confectionery arts. Silicone molds can be used for casting chocolate, aspic, tallow, fondant, pastillage, salt, pepper, hot sugar, granulated sugar, and ice. Starting with basic mold making skills and progressing up through advanced techniques, this book reveals how to make food grade and cost-effective non-food-grade silicone molds. Renowned pastry chefs demonstrate the creative uses of silicone molds.No returns on books. 

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.

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.

Format Paperback Subject Literary Collections

For more than 130 years, there has been no sweeter word in Detroit than Sanders. The venerable confectioner was once as much a part of Detroit’s streetscape as the Big Three, Hudson’s, and Coney Islands. Sanders was more than just an ice-cream and candy shop. A Detroit icon, it served a fountain of memories for generations. Detroiters stood two and three deep behind lunch counters for tuna or egg salad sandwiches, devil’s food buttercream “bumpy”cake, hot fudge sundaes, and Sanders’ signature dessert―hot fudge cream puffs. As Detroit boomed, so did Sanders. At its peak, the company boasted more than 50 stores, with its products available in as many as 200 supermarkets. The Sanders story began in Chicago, where Fred Sanders opened his first shop. A series of misfortunes prompted him to relocate to Detroit, where he began selling his confections on Woodward Avenue. Business grew steadily, and by the early 1900s, he had opened other shops along Woodward and elsewhere in Detroit. The Motor City nearly lost Sanders in the mid-1980s, but its desserts shops have begun resurfacing, thanks to another Detroit institution, Morley Brands LLC, which bought the Sanders brand.

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 -

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

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.

This book is a fantastic reference tool for anyone interested in creating exceptional confectionery delights. It is a bit pricey, but worth its weight in gold! Everything you ever wanted to know about confectionery creation is in this book! It is more of a professional book however, and not necessarily for the beginner or faint of heart, unless you want to take a course in detailed confectionery skills. I am thrilled with the book and keep it easily handy for the times when I need to explore a particular type of skill or process that I am as of yet unfamiliar with. It certainly seems to encompasses a full educational course of knowledge, and if one were to go page by page through it and complete each recipe and technique, I am sure that person would become an expert in the field of confectionery creations!

Produced by PMCA (an international association of confectioners), this book is a compilation of basic technical articles covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections.

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches  and colors, applied methods, food value, packaging and entomology.

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.

Produced by PMCA (an international association of confectioners), this book is a compilation of basic technical articles covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections.

Unread book in perfect condition.

New Book. Shipped from UK. Established seller since 2000.

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches  and colors, applied methods, food value, packaging and entomology.