[electronic resource]

An Article on Boiling Sugar for Sweet and Candy Making

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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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Detail Information

Series Title

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Call Number

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Publisher

: .,

Collation

1 online resource (25 pages)

Language

English

ISBN/ISSN

9781473354982

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

Specific Detail Info

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Statement of Responsibility

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