Book of Donmon Teith

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three c

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new editio

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a