Description:
Editorial Reviews
From the Back Cover
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
About the Author
Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.
Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI).
Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.
Reviews:
5.0 out of 5 stars BEST BOOK EVER if you want to learn about confectionery science and chemistry!
If you want to learn the ins and outs of confectionery then this book is the one you want! It goes very much into detail explaining the chemistry of each ingredient used in confectionery. It talks about pH, water activity, water moisture and an ingredient's chemical (molecular) composition. It explains the process of how confectionery is made/produced. It compares ingredients, and tells you the pros and cons of each.... and soooo much more! It is written very well, and pretty much answers all your questions about gummy bears, chocolate and caramel.
5.0 out of 5 stars La Ciencia y Tecnología de la Confiteria
Este libro es espectacular. Los autores abordan muy bien los temas desde el aspecto Científico y brindan bases solidas y serias respecto a los problemas relacionados con los procesos. De todos los libros de Confitería que conozco y me he leido (que no son pocos) es el mejor. Felicitaciones a los autores y lo recomiendo ampliamente. Cualquiera que quiera aprender bien de Confitería debe leerlo.
5.0 out of 5 stars just great
found more answers in 2 pages of this book than in a million google searches. It is a book for people who are really into confections. Well written, clear language. This is brain food.
5.0 out of 5 stars Very interesting book, should be helpfull for professional candy ...
Very interesting book,should be helpfull for professional candy makers or product developers. So far I have only read the first couple chapters, It will be easier to understand if you have had O chem.
5.0 out of 5 stars Good
Good
2.0 out of 5 stars Way to technical to be enjoyable for me.
I have some other books that manage to explain the science but also have practice guidelines on how to make advanced confections and chocolates. The 2 best i found are; Chocolates and confections, and Fine chocolates gold.
Enhorabuena!
Todo perfecto, un libro magnífico entregado en el plazo previsto
Professional candy maker's paradise
This large book is very readable for a text book, I'm actually very impressed!I'm currently making my way through the chocolate section which is very descriptive of why you're seeing, what you're seeing. I have a mycology/brewing background so a lot of the words are common to me but it maybe be a difficult to understand read for even the more enthusiastic mom. A must read for anyone who wants to take candy making to a commercial scale and hopefully has some basic chemistry/biology type knowledge.The only down side was that I thought I'd see more pictures.It's definitely a solid read with a few pictures and some nice diagrams.
Plethora of valuable information to be put to good use.
Shipped promptly, well packaged would repurchase from this buyer.
Visit the Springer Store
Confectionery Science and Technology
AED50549
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Imported From: United States
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While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
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Visit the Springer Store
Confectionery Science and Technology
AED50549
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
From the Back Cover
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
About the Author
Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.
Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI).
Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.
Reviews:
5.0 out of 5 stars BEST BOOK EVER if you want to learn about confectionery science and chemistry!
If you want to learn the ins and outs of confectionery then this book is the one you want! It goes very much into detail explaining the chemistry of each ingredient used in confectionery. It talks about pH, water activity, water moisture and an ingredient's chemical (molecular) composition. It explains the process of how confectionery is made/produced. It compares ingredients, and tells you the pros and cons of each.... and soooo much more! It is written very well, and pretty much answers all your questions about gummy bears, chocolate and caramel.
5.0 out of 5 stars La Ciencia y Tecnología de la Confiteria
Este libro es espectacular. Los autores abordan muy bien los temas desde el aspecto Científico y brindan bases solidas y serias respecto a los problemas relacionados con los procesos. De todos los libros de Confitería que conozco y me he leido (que no son pocos) es el mejor. Felicitaciones a los autores y lo recomiendo ampliamente. Cualquiera que quiera aprender bien de Confitería debe leerlo.
5.0 out of 5 stars just great
found more answers in 2 pages of this book than in a million google searches. It is a book for people who are really into confections. Well written, clear language. This is brain food.
5.0 out of 5 stars Very interesting book, should be helpfull for professional candy ...
Very interesting book,should be helpfull for professional candy makers or product developers. So far I have only read the first couple chapters, It will be easier to understand if you have had O chem.
5.0 out of 5 stars Good
Good
2.0 out of 5 stars Way to technical to be enjoyable for me.
I have some other books that manage to explain the science but also have practice guidelines on how to make advanced confections and chocolates. The 2 best i found are; Chocolates and confections, and Fine chocolates gold.
Enhorabuena!
Todo perfecto, un libro magnífico entregado en el plazo previsto
Professional candy maker's paradise
This large book is very readable for a text book, I'm actually very impressed!I'm currently making my way through the chocolate section which is very descriptive of why you're seeing, what you're seeing. I have a mycology/brewing background so a lot of the words are common to me but it maybe be a difficult to understand read for even the more enthusiastic mom. A must read for anyone who wants to take candy making to a commercial scale and hopefully has some basic chemistry/biology type knowledge.The only down side was that I thought I'd see more pictures.It's definitely a solid read with a few pictures and some nice diagrams.
Plethora of valuable information to be put to good use.
Shipped promptly, well packaged would repurchase from this buyer.
Similar suggestions by Bolo
More from this brand
Similar items from “Food Science”
Share with
Or share with link
https://www.bolo.ae/products/U3319617400