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This text contains a detailed and concise guide to boiling sugar and other processes related to sugar goods. Written in plain, simple language and containing a wealth of interesting and handy tips, this text constitutes a must-have for the discerning confectioner and makes for a worthy addition to collections of cooking literature. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colours and Adulteration, On the Workshops and Boiling Rooms, Average degrees of heat of Drying Stoves, On Hand and Machining Goods, On the Degrees of Boiling Sugars, On Artificial Fruit Essences and the Great Exhibition, and more. We are proud to republish this antiquarian text here complete with a new introduction on confectionery
€6.24
भाषा अंग्रेज़ी ● स्वरूप EPUB ● पेज 32 ● ISBN 9781473395251 ● प्रकाशक Read Books Ltd. ● प्रकाशित 2014 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 4400946 ● कॉपी सुरक्षा Adobe DRM
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