Confectionery Science and Technology

If you want to learn the ins and outs of confectionery then this book is the one you want! It goes very much into detail explaining the chemistry of each ingredient used in confectionery. It talks about pH, water activity, water moisture and an ingredient's chemical (molecular) composition. It explains the process of how confectionery is made/produced. It compares ingredients, and tells you the pros and cons of each.... and soooo much more! It is written very well, and pretty much answers all your questions about gummy bears, chocolate and caramel.

Este libro es espectacular. Los autores abordan muy bien los temas desde el aspecto Científico y brindan bases solidas y serias respecto a los problemas relacionados con los procesos. De todos los libros de Confitería que conozco y me he leido (que no son pocos) es el mejor. Felicitaciones a los autores y lo recomiendo ampliamente. Cualquiera que quiera aprender bien de Confitería debe leerlo.

found more answers in 2 pages of this book than in a million google searches. It is a book for people who are really into confections. Well written, clear language. This is brain food.

Very interesting book,should be helpfull for professional candy makers or product developers. So far I have only read the first couple chapters, It will be easier to understand if you have had O chem.

Good

I have some other books that manage to explain the science but also have practice guidelines on how to make advanced confections and chocolates. The 2 best i found are; Chocolates and confections, and Fine chocolates gold.