The Science of Sugar Confectionery by W.P. Edwards

A pedido se Susan. Saludos.

Table of Contents
Chapter I Introduction
Chapter 2 Basic Science
Chapter 3 Ingredients
Chapter 4 Emulsifiers, Colours and Flavours
Chapter 5 Confectionery Plant
Chapter 6 Sugar Glasses in the Chemistry of Boiled Sweets
Chapter 7 Grained Sugar Products
Chapter 8 Pan Coating
Chapter 9 Toffees and Caramels
Chapter 10 Gums, Gelled Products and Liquorice
Chapter 11 Chewing Gum
Chapter 12 Aerated Products
Chapter 13 Sugar-free Confectionery
Chapter 14 Lozenges
Chapter 15 Tabletting
Chapter 16 Experiments
Chapter 17 The Future