Titlebook: Sugar Confectionery and Chocolate Manufacture; R. Lees,E. B. Jackson Book 1973 R. Lees and E. B. Jackson 1973 Calcium.Gelatine.Vitamin.but

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Caramels, Toffees and Fudge,), fats and salt. The mix is then concentrated to a high total solids content. Differences between caramels and toffees lie normally in the amount of residual moisture left in the confection and in the amount of fat incorporated. Both products can be prepared by the traditional batch procedure or in

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Gums, Jellies and Pastilles,mparatively low boiled and contain about 20% moisture. The texture of these products, which can be firm or solid, is obtained by the use of various types of water binding gelling agents principally gum arabic, starch, gelatine, agar and pectin. After a boiled mixture of mixed sugars has been prepare

Painstaking

Liquorice and Cream Paste,nd block liquorice juice as flavouring. The recipes used for producing liquorice paste vary particularly with regard to the desired eating texture. It can be produced using either open pan cooking or continuous cooking using scraped surface heat exchangers of the ‘votator’ type. Three recipes for li

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Marshmallow and Nougat,lar to the hollyhock. The roots produce a viscous juice and this was mixed with eggs and sugar and beaten to a light foam. Today the texture of ‘marshmallow’ is more tender and, with changes in retailing, it is necessary to produce a product with a longer shelf life. The whipping and gelling agent h

monogamy