A Formulary of Candy Products PDF

The second edition of this popular formulary contains the entire spectrum of confectionery and chocolate products.

New formulas as well as formulas for low-calorie candy have been added to reflect consumers' changing preferences. Additional chapters deal with Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws, Storage and Color Addition.

Formulas are presented in a clear and precise manner, including the ingredients for their manufacture and the step-by-step procedure.

Mr. Harris is formerly of the U.S. Army Natick Research at the Development & Engineering Center.

Mr. Crespo is a Vice President-Technical Emeritus for Wilbur Chocolate Co.

Contents:

• Aerated Candies
• Chewy Candies
• Chocolate Products
• Coatings and Icings
• Coconut Candies
• Dietetic and Theraceutical Candies
• Fudges
• Hard Candies
• Marshmallows
• Nougats
• Novel and Notable Confections
• Pan-Coated Candies
• Syrups and Toppings
• Color Addition
• U.S. Labeling Laws
• Storage and Packaging
• HAACP Applied to Candy
• Glossary
• Appendix
• Index