Candy Book

Loynds International Present................

Sugar Confectionery & Chocolate Manufacture

A well informed hardbacked book about all aspects of the confectionery trade. Containing 379 pages, including diagrams, graphs and tables.

AUTHORS R Lees & B B Jackson

PRICE £95.00

We can now accept payments by credit card, e-mail us for details

Preface

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate: (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality: (iii) to describe both traditional and modern production processes, in particular those continuous methods which are finding increasing application: (iv) to give basic recipes and methods, set out in a form for easy reference, for producting a large variety of sweets, and capable of easy modification to suit the raw materials and plant available: (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry.

To help users all over the world, whatever units they employ, most formulations are given in parts by weight, but tables of conversion factors are provided at the end of the book.

There also will be found a collection of other general reference data in tabular form: while the Glossary explains a number of technical terms, many of them peculiar to the industry.

This is a time of world-wide change in the structure of the sugar confectionery and chocolate industry. It is experiencing consolidation with a general movement towards larger manufacturing units employing less labour with higher investment and capital costs in automatic and continuous high output production lines.

Many old-established factories have been closed because of mergers or takeovers or changing market pressures. But new, small vigorous companies have been formed to manufacture lines which the larger firms are finding uneconomic to produce in batch quantities.

Table of Contents

BASIC TECHNICAL CONSIDERATIONS

Introduction, Moisture and Total Solids Content, Total Solids and Total Soluble Solids, Sugars and Sugar Solubility, Equilibrium Relative Humidity, Acid Content, pH, Gelling Agents, Viscosity, Texture, Crystallisation.

SUGARS AND RELATED MATERIALS

Cane and Beet Sugar, Honey, Glucose Syrup, Starch Hydrolysates, Liquid Sucrose and Mixed Sugar Syrups, Dextrose, Fructose, Maltose, Invert Sugar, Invertase, Lactose, Caramel, Spray Dried Caramel, Sorbitol,Glycerine, Malt Extract.

COCOA BEANS

Growth, Types, Sources, Cocoa Fruit, Harvesting, Pulp, Fermentation, Drying, Diseases of Cocoa, Storage of Cocoa Beans, Storage Pests, Chocolate Flavour and Aroma, Bean Quality.

FATS AND RELATED INGREDIENTS

General, Borneo Illipe (Borneo Tallow), Coconut Oil(Peanut Oil, Earthnut Oil) Palm Oil, Palm Kernal Oil, Butter, Off-Flavours in Fats, Antioxidants, Oilseed Lecithins, Lecithin YN and other Synthetic Viscosity Reducing Agents, Glyceryl Monostearate, "Span" & "Tween" Esters, Release Agents, Acetoglycerides, Waxes.

MILK AND MILK PRODUCTS

Milk, Condensed Milk, Condensed Whey, Dried Milk Powders, Sodium Caseinate, Lactose, Butter.

GELLING & WHIPPING AGENTS: GUMS

Confectionery Starches, Modified Starches, Types of Maize Starch, Zein, Pectin, Geletine, Agar Agar, Whipping Agnets, Egg Albumen, Gelatine Hydrolysate, Whipping Agents based on Milk Protein, Whipping Agents on Soya Proteins, Carrageenan, Chicle, Jelutong-Pontianak, Guar Gum, Arabinogalactan (Larch Gum), Quince Seed Gum, Properties of Whipping, Gelling and Thickening Agents.

FLAVOURING & COLOURING AGENTS

Flavourings, Essential Oils, Essences, Fruit Juices, Fruit Purees or Pulps, Powdered Flavours, Artificial Cherries, Dates, Date Syrup, Figs, Ginger, Liquorice, Nuts, Almonds, Brazil Nuts, Sweet Chestnuts, Coconut, Hazel Nuts, Macadamia Nuts, Pecan Nuts, Peanuts Pistachio Nuts, Walnuts, Sultanas, Currants, Raisins, Vitamins, Confectionery Acids and their Salts, Citric Acid, Sodium Citrate, Tartaric Acid, Cream of Tartar, Lactic Acid, Calcium Lactate, Acetic Acid, Calcium Lactate, Acetic Acid (Ethanoic Acid), Malic Acid, Benzoic Acid, Sodium Benzoate, Sorbic Acid, Sodium Propionate, Colour.

COCOA, CHOCOLATE & RELATED PRODUCTS

Sequence of Processes, Cleaning, roasting, Chocolate Recipes, Milk Crumb, Winnowing, Cocoa Powder, Mixing/Melangeur Process, Refining, Conching, The Tempering of Chocolate, The Application of Span 60 and Tween 60 in Sweet Dark Chocolate, Moulding, Fat Migration, Storage of Chocolate, Bulk Deliveries of Chocolate, Liqueur Chocolates, The Tropical Warehouse Moth

BOILED SWEETS

Characteristics, The Production of High-boiled Sweets, Chemical Changes during Boiling, Invert Sugar in High-boiled Sweets, Batch Cooking, Batch Type Early Vacuum Process, Recipes for High-boiled Confections, Lettered or "Seaside" Rock, Continuous Dissolving Methods, Continuous Dissolving Methods, Continuous Cooking Methods, Continuous Vacuum Cooking, Deposited High-boiled Sweets, Pump Filling, Powder Filling.

CARAMELS, TOFFEES & FUDGE

Caramels & Toffees, Modification to the Basic Recipe, Dulce de Leche, Caramel Recipe Compilation, Continuous Manufacture of Caramels, Properties of Caramels, Packaging & Storage, Export Caramels, Fudge, Variations on Basic Vanillin Fudge, Composition of Fudge.

FONDANTS, CREAMS & CRYSTALLISED CONFECTIONERY

Fondants, Creams & Cystallised Confectionery, Production of Fondant, Creams, Composition of Creams & Fondants, Wet Crystallisation, Candied Fruit & Peel, Crystallised & Preserved Ginger.

GUMS, JELLIES & PASTILLES

Production, Processes for Gums & Jellies, Modification of Recipes for Continuous Production, Starch Drying & Conditioning, Glazing of Gums, Starch Moulding Machines of the Mogul Type, Other Points in Production, Starch, Gum Jellies & Pastilles by Atmospheric Cooking Methods, Starch Jellies for Continuous Production, Gelatine Jellies, Production of Gelatine Jellies, Fruit Pastilles, Tablet Jellies, Jelly Drops, Gum Arabic Gums, Turkish Delight, Agar Jellies, The Use of Powdered Pectins in Confectionery Manufacture, Low Methoxyl Pectin Jellies.

LIQUORICE & CREAM PASTE

Liquorice, Methods for Manufacturing Liquorice Paste, Properties of Liquorice Paste, Compostion of Liquorice, Processing Liquorice Paste, Cream & French Paste, Processing Cream Paste, Compostion of Cream Paste, Extrusion of Cream Paste, Liquorice Allsorts.

TABLETS, LOZENGES & EXTRUDED PASTE

Tablets, Slugging,Tablet Composition, Manufacture of Tablets, Lozenges, Composition of Lozenges, Production of Lozenges, Sweet Cigarettes, Production Control for Sweet Cigarettes.

MARSHMALLOW & NOUGAT

Marshmallow Confections, Frappe based on Egg Albumen, containg Starch, Gelatine Marshmallow, Continuous Production of Marshmallow using Gelatine, Egg Albumen Marshmallow, modification of Recipes for Continuous Production, Nougat, Nougat using Egg Albumen, Nougat using Gelatine, Nougat using a Vertical Planetary Mixer, Nougat using Pressure Beating, Nougat using Malto-dextrins, Continuous Production of Nougat.

OTHER CONFECTIONERY TYPES

Panning, Hard Pan Work, Polishing, Silver Coating, Chocolate Coating, Soft Panning, Chewing Gum, Sugarless Chewing Gum, Bubble Gum, Marzipan & Persipan.

CALCULATING SUGAR CONFECTIONERY & CHOCOLATE RECIPES

Calculation of Recipes from Analytical Results, Effect of Inversion, Effect of Milk Solids, Effect of Moisture Loss on Jelly Goods, Replacement Weight of Scrap Syrup, Calculation of Probable Analytical Composition from the Confectionery Recipe, Calculation of Syrup and Crystal Phase, Sugar Content of the Syrup Phase, Calculation of Boiling Temperature, Calculation of Chocolate Recipes, Count (Number of Confections) per Unit Weight, Determination of Equilibrium Relative Humidity (e r h).