The Royal Society of Chemistry, Cambridge UK, 2000. — 180 p. This book is intended for everyone who has eaten sugar confectionery and wondered what the science behind it is. The work is not intended as a manual of methods for making confectionery but does give illustrative examples of manufacturing methods. Some simple recipes have been included to allow readers to do some...
Guideline, Sollich company, Germany, 2009. — 12 p. Energy demand in confectionery production and generally recommended procedures. Energy efficiency - suggestions for an advantageous design of processes and processing plants. Energy and resources efficiencies in the planning and implementation of new equipment.
Guidelines, Sollich company, Germany, 2000. — 8 p. Purpose and Range of Application. Definition of Terms. Examples of foreign matters and possible prevention measures. Methods and their limitation. Exemption from Liabilities. Regulations, Standards, Guidelines. Members of the Working Group.
Wiley & Sons Ltd, United Kingdom, 2010. — 376 p. The object of this book is to explain to people new to glucose syrups how these syrups are made, and importantly how, why and when to use a glucose syrup in a particular application. This book is not intended to be an academic tome – just a practical basic reference book, based on over 40 years of experience talking to food...
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