TY - BOOK ID - 77892764 TI - The science of sugar confectionery. PY - 2000 SN - 162870134X 1847552161 9781847552167 9781628701340 0854045937 9780854045938 1782626093 PB - Cambridge : Royal Society of Chemistry, DB - UniCat KW - Confectionery. KW - Confectionery KW - Confectionary KW - Confections KW - Sweets KW - Cooking KW - Food KW - Desserts KW - Analysis. KW - 664.14 KW - Snoepgoed KW - Suikerwaren KW - Bewerking van suiker. Suikerproducten. Suikerwerk (snoepjes) KW - Sugar KW - Confectionery industry UR - https://www.unicat.be/uniCat?func=search&query=sysid:77892764 AB - Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery .The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, ER -