Racket
发表于 2025-3-21 18:59:32
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漫不经心
发表于 2025-3-21 21:43:21
Flavouring and Colouring Agents,Four types of flavourings are available to the manufacturers of sugar confections and chocolates: (1) essential oils; (2) essences; (3) fruit juices and pulps; (4) powdered flavours.
MIRTH
发表于 2025-3-22 00:49:55
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脖子
发表于 2025-3-22 04:54:10
Tablets, Lozenges and Extruded Paste,A tablet is a mixture of flavourings, lubricant, binding and base material which has been held under pressure so as to form a hard, cohesive confection which contains very little moisture. Tablets can be produced by wet granulation or by slugging procedures. Both methods are given below together with a basic recipe.
青少年
发表于 2025-3-22 09:14:23
Other Confectionery Types,Panning is the process of building up in a controlled manner a sugar or chocolate coating on confectionery centres. The sugar coating can be ‘hard’ and contain cane or beet sugar only, or ‘soft’ when glucose syrup is also present. The differences are listed below.
Pelago
发表于 2025-3-22 13:59:24
General Reference Tables,The UK ‘imperial’ units (of which those for weight are sometimes also called ‘avoirdupois’) is also used in USA with a few exceptions notably those set out below. This Table includes only those units of relevance to the confectionery industry; and only to a degree of accuracy sufficient for its purposes.
闲荡
发表于 2025-3-22 19:41:03
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影响深远
发表于 2025-3-22 21:35:45
https://doi.org/10.1007/978-1-4684-1495-0Calcium; Gelatine; Vitamin; butter; glyceride; information; lactose; nutrition; plant; processing; quality; uni
动脉
发表于 2025-3-23 01:47:53
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MOCK
发表于 2025-3-23 06:00:27
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