LOYPACK CONFECTIONERY BOOKS
Loypack have two confectionery books to offer to the confectioner. They are both hard backed and contain an immense amount of knowledge the confectioner should need to know.
“Sugar Confectionery and Chocolate Manufacture” – is a more technical book containing recipes, and practical know how. The book also goes into technical detail. Authors – R Lees & E.B. Jackson
“Sugar Confectionery Recipes and Methods” – contains mostly recipes and covers basic technical issues etc. Author – E.B. Jackson.
They are both informative and ideal for the confectioner and novice in the field of sugar and chocolate manufacturing.
CONTENTS Basic
Technical Considerations Sugars
and Related Materials Fats
and Related Ingredients Mil
and Milk Products Gelling
and Whipping Agents; Gums Flavouring
and Colouring Agents Cocoa,
Chocolate and Related Products Boiled
Sweets Caramels,
Toffees and Fudge Fondants,
Creams and crystallised Confectionery Liquorice
and Cream Paste Tablets,
Lozenges and Extruded Paste Marshmallow and Nougat Other
Confectionery Types Calculating
Sugar Confectionery and Chocolate Recipes General
Reference Tables Glossary Appendix Index
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CONTENTS High boiled
sweets grained types Brittles Syrup
preparation inverts for colouring Ratios
coolmix recipes Centres for
high boiled sweets, Hand filled
pump feed and powder Toffee
Caramel Fudge –
Base – Fondant Chews Gums,
Pastilles and Jellies Frappe Marshmallow Nougat Chewing Gum
– Bubble Gum Liquorice
Paste – Cream Paste Lozenge Compressed
Tables
UNITS 6 & 7 ALDON ROAD |
