Sugar and Chocolate Confectionery

  • D. Stansell

Abstract

Confectionery manufacture is one of the few remaining food processes where it is possible to see a strong craft element in relatively large-scale operations. The physical pulling and forming of certain kinds of sweets, e.g. plastic boiled sweets (see plastic forming), is still carried on by hand, with a considerable degree of skill, in factories today.

Keywords

Crystallization Sucrose Boiling Mannitol Curcumin 

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Further Reading

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Copyright information

© Springer Science+Business Media New York 1993

Authors and Affiliations

  • D. Stansell

There are no affiliations available

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