Confectioners Raw Materials

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Confectioners Raw Materials

Author : James Grant
ISBN : 1330769651
Genre : Science
File Size : 26.26 MB
Format : PDF
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Excerpt from Confectioners Raw Materials: Their Sources, Modes of Preparation, Chemical Composition, the Chief Impurities and Adulterations, Their More Important Uses and Other Points of Interest The object of this volume is to supply a want that has long been felt in connection with so important a subject as "Confectioners' Raw Materials." The only available sources at present are sundry paragraphs or perhaps a single chapter in some trade book - e.g., Atkins and Cox, "The Art of Confectionery," and Jago's large treatise on the "Technology of Bread or trade lectures given before the members of various Students' Societies and reported in the Trade Press, or occasional notes in the various Trade Journals. Such information, although generally accurate, is often disconnected and "bitty," rendering it somewhat difficult for the average student to follow. An attempt is here made to give, in simple language, an account of the sources, methods of manufacture, the chemical constituents, various adulterants if any, modes of detecting such impurities, the more important uses of the materials, and in some instances the quantities required for different purposes. To students possessing a slight knowledge of general, scientific principles it is to be hoped that the book may be found both useful and reliable. A short introduction to a knowledge of chemistry is given in the opening chapter, but it is intended in no way to displace a good but simple book on this subject, the study of which is earnestly recommended to every student of high-class confectionery. A careful perusal of the first five chapters in my "Chemistry of Breadmaking" will be found to assist the enquirer for knowledge in this particular branch of study. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Category: Science

Food Facts And Principles

Author : N. Shakuntala O. Manay
ISBN : 8122413250
Genre : Food
File Size : 72.54 MB
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The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.
Category: Food

Textbook Of Bakery And Confectionery Second Edition Revised

ISBN : 9788120346031
Genre : Business & Economics
File Size : 87.60 MB
Format : PDF
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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 second 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. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook 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 Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. Gives a number of Review Questions at the end of each chapter. 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
Category: Business & Economics

Confectionery And Chocolate Engineering

Author : Ferenc A. Mohos
ISBN : 9781444396195
Genre : Technology & Engineering
File Size : 22.52 MB
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Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.
Category: Technology & Engineering

Domestic Commerce

Author : United States. Bureau of Foreign and Domestic Commerce
ISBN : UIUC:30112070928145
Genre : Commerce
File Size : 25.84 MB
Format : PDF
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Category: Commerce

Flour Confectionery Manufacture

Author : C. A. Street
ISBN : 047119817X
Genre : Science
File Size : 80.66 MB
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As the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it has become necessary to understand the principles underlying the processes involved. This book provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. The subject is approached from a problem solving viewpoint, and there is a useful guide to the troubleshooting of many problems commonly encountered in the industry. The book is written for food scientists and technologists in the flour confectionery manufacturing industry. It will also be an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working or studying in academic and research institutions.
Category: Science

Microorganisms In Foods 6

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
ISBN : 0387288015
Genre : Technology & Engineering
File Size : 34.70 MB
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Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Category: Technology & Engineering

Guide To Industry Special Issues

Author :
ISBN : UCSC:32106020261217
Genre : Business
File Size : 79.82 MB
Format : PDF, Mobi
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Locates and describes industry information published regularly in trade journals. Included are monthly features, annual supplements, rankings, statistics, directories, and buying guides.
Category: Business

Handbook Of Food Products Manufacturing 2 Volume Set

Author : Nirmal Sinha
ISBN : 9780470049648
Genre : Technology & Engineering
File Size : 75.15 MB
Format : PDF
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Category: Technology & Engineering