Title Introduction to confectionery technology and product processes, October 7-8, 1998, Park Plaza International, San Francisco, CA / sponsored by Institute of Food Technologists Continuing Education Committee.

Imprint

[Place of publication not identified] : Institute of Food Technologists, 1998.

Location	Call Number	Status
Monograph Collection	TX791 .I57 1998	AVAILABLE

Description	1 volume (unpaged) ; 30 cm
Content	text txt
Media	unmediated n
Carrier	volume nc
Note	Title from cover.
	At head of title: Institute of Food Technologists.
	Issued as looseleaf in three-ring binder.
Contents	Confectionery industry : consumer trends and shifts / L. Echeandia -- Overview of confectionery technology : geling [sic] candies, creams, hard candies, etc. / Mel Warnecks -- Nutritive sweeteners : their role in confectionery products / H. Nonka -- High intensity sweeteners : their impact on candy making / J. Aldrich -- Polyols for sugars free confectionery applications / E. Shinsato -- Starches : their role in the candy processing / E. Shinsato -- Gelling gums : how to maximize their performance in confections / A. Hoefler -- Flavors : creating new products / C. Manley -- Chewing gum : formulations, processing and equipment / C. Manely [Manley] -- Glazing agents, waxes, and coatings : what is their function in candy making? / S. Santo -- Chocolates and chocolate ingredients : selection, handling, evaluation, manufacturing and formulations / R. Croft -- Panning : an overview on soft and hard panning : ingredients and applications / J. Flanyak.
Subject(s)	Confectionery -- Congresses.
	Candy industry -- Congresses.
	Institute of Food Technologists -- Congresses.
Alternate Author	Institute of Food Technologists. Continuing Education Committee, sponsor.
Spine Title	Introduction to confection technology