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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.
€6.20
भाषा अंग्रेज़ी ● स्वरूप EPUB ● पेज 25 ● ISBN 9781473354982 ● प्रकाशक Read Books Ltd. ● प्रकाशित 2016 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 4986059 ● कॉपी सुरक्षा Adobe DRM
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