An Article on Boiling Sugar for Sweet and Candy Making
(eBook)

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Published
Read Books Ltd., 2016.
Format
eBook
Language
English
ISBN
9781473354982

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Citations

APA Citation, 7th Edition (style guide)

Various Authors., & Various Authors|AUTHOR. (2016). An Article on Boiling Sugar for Sweet and Candy Making . Read Books Ltd..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Various Authors and Various Authors|AUTHOR. 2016. An Article On Boiling Sugar for Sweet and Candy Making. Read Books Ltd.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Various Authors and Various Authors|AUTHOR. An Article On Boiling Sugar for Sweet and Candy Making Read Books Ltd, 2016.

MLA Citation, 9th Edition (style guide)

Various Authors, and Various Authors|AUTHOR. An Article On Boiling Sugar for Sweet and Candy Making Read Books Ltd., 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDa978494c-7c11-fc88-151f-aa012e449d1e-eng
Full titlearticle on boiling sugar for sweet and candy making
Authorauthors various
Grouping Categorybook
Last Update2023-09-19 16:15:40PM
Last Indexed2024-03-27 04:39:47AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 20, 2023
Last UsedNov 22, 2023

Hoopla Extract Information

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            [1] => Cooking
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    [synopsis] => Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery
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    [series] => Vintage Cookery Book
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