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The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
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Paperback ISBN:
978-1-78801-133-4
PDF ISBN:
978-1-83916-852-9
EPUB ISBN:
978-1-78801-570-7
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
222
Publication date:
26 Oct 2018
Book Chapter
Chapter 10: Toffees and Caramels
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
145 - 154
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 10, pp. 145-154.
Download citation file:
This chapter covers the manufacture and formulation of toffees and caramels. It includes the ingredients used as well as the processes used to make and shape the products ranging from small scale to large scale plant. The problems of making toffees and caramels as an ingredient for moulded chocolate centres and chocolate covered count lines are considered.
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