The Manufacture Of Preserved Foods And Sweetmeats; A Handbook Of All The Processes For The Preservation Of Flesh, Fruit, And Vegetables, And For The P by A. HausnerThe Manufacture Of Preserved Foods And Sweetmeats; A Handbook Of All The Processes For The Preservation Of Flesh, Fruit, And Vegetables, And For The P by A. Hausner

The Manufacture Of Preserved Foods And Sweetmeats; A Handbook Of All The Processes For The…

byA. Hausner

Paperback | February 9, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1902 Excerpt: ... RECIPES FOR BONBON-MAKING THESE coloured and flavoured sugar goods are expensive in proportion to the elegance of their shape. The best material for packing them is tinfoil, which can be easily removed even from sticky bonbons. We have now in the market tinfoil in all sorts of brilliant colours, obtained by varnishes containing coal-tar dyes. Owing to the poisonous nature of some of these dyes, we can only use tinfoil which is unvarnished on one side. For bonbons which have a tendency to become damp and sticky, there is no better packing than tinfoil. Fine malt bonbons, coffee bonbons, and similar articles should always be packed in this way. Fine bonbons should always be what are called fondants, i.e. they should be soft and melt quickly in the mouth. This property is secured by using as much water as possible in boiling the sugar, and by adding a little acetic or tartaric acid. Experience has shown that the public soon tire of bonbons which are simply sweet. The presence of acid, however, and a flavouring, enables a much larger quantity to be eaten without the sense of taste being blunted. Care must be taken, however, that the acid taste is not made too pronounced. The acids, especially acetic, have also the effect of making the bonbons retain their transparency longer. Acid should be added to all fruit bonbons, but never to coffee, malt, chocolate, and vanilla bonbons, or the like. The consistency given to the mass depends on whether the bonbons are to be cast, rolled, ot stamped. Bonbons With Pleasant Odours. The dyed and boiled sugar is mixed with the appropriate tincture till the odour is sufficiently developed. The weak spirituous taste introduced by the tincture is not merely harmless, but adds to the agreeableness of the flavour. If, however, it is...
Title:The Manufacture Of Preserved Foods And Sweetmeats; A Handbook Of All The Processes For The…Format:PaperbackDimensions:52 pages, 9.69 × 7.44 × 0.11 inPublished:February 9, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217124062

ISBN - 13:9780217124065

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