Confectioners Raw Materials

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Excerpt from Confectioners Raw Materials: Their Sources, Modes of Preparation, Chemical Composition, the Chief Impurities and Adulterations, Their More Important Uses and Other Points of InterestThe only available sources at present are sundry paragraphs or perhaps a single chapter in some trade book Atkins and Cox, The Art of Confectionery, and Jago's large treatise on the Technology of Bread or trade lectures given before the members of various Students' Societies and reported in the Trade Press, or occasional notes in the var1one Trade Journals.Such information, although generally accurate, is often disconnected and bitty, rendering it somewhat difficult for the average student to follow.An attempt is here made to give, in simple language, an account of the sources, methods of manufacture, the chemical constituents, various adulterants if any, modes of detecting such impurities, the more important uses of the materials, and in some instances the quantities required for different purposes.To students possessing a slight knowledge of general. Scientific principles it is to be hoped that the book may be found both useful and reliable.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.