Download or read book The Candy Industry written by United States. Foreign and Domestic Commerce Bureau and published by . This book was released on 1937 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. 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.
Download or read book The Candy Industry written by Calvin K. Kazanjian and published by . This book was released on 1946 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chicago s Sweet Candy History written by Leslie Goddard and published by Arcadia Publishing. This book was released on 2012 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads - whatever your favorite candy may be, chances are it came from Chicago. For much of its history, the city churned out an astonishing one third of all candy produced in the United States. Some of the biggest names in the industry were based in Chicago: Curtiss, Brach, Tootsie Roll, Leaf, Wrigley, and Mars. Along with these giants were smaller, family-based companies with devoted followings, such as fundraising specialist World's Finest Chocolate and the Ferrara Pan Candy Company, maker of Red Hots and Jaw Breakers. At its peak, the Chicago candy industry boasted more than 100 companies employing some 25,000 Chicagoans. This fascinating photographic history travels through more than 150 years of the candy tradeand explores its role in the growth and development of the city. Packed with vintage images of stores, factories, and advertisements, this mouth-watering book reveals how Chicago candy makers created strong bonds between people and their favorite treats.
Download or read book Women in the Candy Industry in Chicago and St Louis written by United States. Women's Bureau and published by . This book was released on 1923 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milton Hershey and the Chocolate Industry written by Katie Kawa and published by The Rosen Publishing Group, Inc. This book was released on 2016-07-15 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Hershey Company has been selling chocolate and candies for more than a century. The story of the candy giant begins with the man who gave it is name: Milton Hershey. Born in rural Pennsylvania, Hershey spent years building a business whose sweet legacy continues to delight us today. Readers will love reading Hershey’s life story and discovering his influence on the time in which he lived. Written to support elementary social studies curricula, this biographical title provides historical context to Hershey’s life and accomplishments. Historical photographs, a timeline, and primary sources provide a comprehensive look why Hershey is considered a great entrepreneur.
Download or read book Confectioners Journal written by and published by . This book was released on 1924 with total page 822 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Candy Bites written by Richard W. Hartel and published by Springer Science & Business Media. This book was released on 2014-03-28 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.
Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Download or read book Refined Tastes written by Wendy A. Woloson and published by Johns Hopkins University Press+ORM. This book was released on 2003-04-30 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences. During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America. “Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio “An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and Society
Download or read book Sugar Confectionery and Chocolate Manufacture written by R. Lees and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing 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 for mulations 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.
Download or read book Candyfreak written by Steve Almond and published by Algonquin Books. This book was released on 2004-01-01 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.
Download or read book Confectionery Products Handbook Chocolate Toffees Chewing Gum Sugar Free Confectionery written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-10-02 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry. TAGS How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, Pre-Investment Feasibility Study on bakery and confectionery, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries, project on confectionery industry, project on Confectionery manufacturing unit, rusk manufacturing project, Small Scale confectionery and bakery Processing Projects, Small Scale Food Processing Projects, Starting a confectionery and bakery Processing Business, Starting a Food or Beverage Processing Business, sugar candy manufacturing process, toffee and candy manufacturing plant project, toffee manufacturing project
Download or read book Job Descriptions for the Confectionery Industry written by United States Employment Service and published by . This book was released on 1939 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Industries written by and published by . This book was released on 1920 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Women in South Carolina Industries written by Mary Viola Robinson and published by . This book was released on 1921 with total page 1014 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Investigations of Industries in New York City 1905 1915 written by and published by . This book was released on 1916 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
