Excerpt from Confectioners Raw Materials: Their Sources, Modes of Preparation, Chemical Composition, the Chief Impurities and Adulterations, Their More Important Uses and Other Points of Interest
The object of this volume is to supply a want that has long been felt in connection with so important a subject as "Confectioners" Raw Materials."
The only available sources at present are sundry paragraphs or perhaps a single chapter in some trade book - e.g., Atkins and Cox, "The Art of Confectionery," and Jago"s large treatise on the "Technology of Bread or trade lectures given before the members of various Students" Societies and reported in the Trade Press, or occasional notes in the various Trade Journals.
Such information, although generally accurate, is often disconnected and "bitty," rendering it somewhat difficult for the average student to follow.
An attempt is here made to give, in simple language, an account of the sources, methods of manufacture, the chemical constituents, various adulterants if any, modes of detecting such impurities, the more important uses of the materials, and in some instances the quantities required for different purposes.
To students possessing a slight knowledge of general, scientific principles it is to be hoped that the book may be found both useful and reliable.
A short introduction to a knowledge of chemistry is given in the opening chapter, but it is intended in no way to displace a good but simple book on this subject, the study of which is earnestly recommended to every student of high-class confectionery. A careful perusal of the first five chapters in my "Chemistry of Breadmaking" will be found to assist the enquirer for knowledge in this particular branch of study.
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