Skuse'S Complete Confectioner
Regular price
€61.50
A01=E. Skuse
acid
advanced confectionery manufacturing methods
Author_E. Skuse
Black Currant
boiling
Boiling Pan
Category=WBT
Category=WBVS
cherries
Clean Pan
Cocoanut Candy
confectionery science
Cough Drop
crystallisation process
edible emulsions
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eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
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Fine Hair Sieve
food preservation techniques
glace
Gum Mucilage
Ice Cream
Icing Sugar
Lemon Flavour
Palette Knife
paper
pastry formulation
Pine Apples
Pouring Plate
powdered
Powdered Sugar
Puff Paste
Pure Chocolate
Raspberry Jam
Saffron Colouring
Sponge
Stiff Ball
sugar
SUGAR BOILING
sugar chemistry
tartaric
Vanilla Flavour
wax
Wax Paper
Weak Crack
white
White Sugar
Product details
- ISBN 9781138982062
- Weight: 420g
- Dimensions: 156 x 234mm
- Publication Date: 17 May 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry.
