Skip Nav Destination
The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
Search for other works by this author on:
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 17: Experiments
-
Published:26 Oct 2018
-
Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
205 - 210
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 17, pp. 205-210.
Download citation file:
This chapter offers some experiments that can be performed in a kitchen. There is a warning about health and safety. The first experiment is in sugar crystallisation. The second experiment is in lozenge making, while the third experiment involves making a fudge or grained caramel. This experiment offers the opportunity to try some variations to see the effect. The ideas of blind taste tests and statistical analysis of results are introduced.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.