An Article on Boiling Sugar for Sweet and Candy Making

Nonfiction, Food & Drink, Baking & Desserts, Confectionary, Desserts
Cover of the book An Article on Boiling Sugar for Sweet and Candy Making by Various, Read Books Ltd.
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Author: Various ISBN: 9781473354982
Publisher: Read Books Ltd. Publication: August 26, 2016
Imprint: Pomona Press Language: English
Author: Various
ISBN: 9781473354982
Publisher: Read Books Ltd.
Publication: August 26, 2016
Imprint: Pomona Press
Language: English

Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery.

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