Confectionery Science and Technology (2018)

Richard W Hartel presents a comprehensive examination of candy manufacturing in Confectionery Science and Technology. As an industry reference, the text addresses personnel seeking solutions for producing high-quality confectionery items. The work is organized into three distinct sections that guide the reader through the technical aspects of sugar confectionery production. The first section details the chemistry, structure, and physical properties of primary ingredients, including the characteristics of commercial supplies. Hartel then explores the specific processing steps required for each major group of sugar confectionery in the second part. The final section covers chocolate and coatings, analyzing how ingredients function together to achieve desired textures and sensory properties. The author examines the chemical reactions and physical changes that occur during these processes. Trouble shooting and common problems are discussed within each section to help manufacturers address practical issues. This book suits those in the food technology sector who need a complete reference guide for confectionery science. It does not suit casual home cooks looking for simple recipes, as it focuses on industrial processing technology and engineering principles rather than culinary traditions or historical periods.