4. To assist in the making of confections in the home, the principles of
candy making, as well as those which must be understood for the making
of such other foods as are commonly called confections, are given in
this Section. In addition, there are included explicit directions for
the making of simple candies and confections and of some of the
varieties that are more difficult to make. The various operations are
not hard to perform, and good results may be expected if each step is
carried out as directed. The operations requiring skill and dexterity,
such as the coating of bonbons and chocolates, must be repeated several
times if results that approach those of the professional confectioner
are to be attained. Still, surprisingly good results may be obtained the
first time the work is done if directions are followed explicitly.
COMPOSITION OF CONFECTIONS
5. CARBOHYDRATE IN CONFECTIONS.--So far as their composition is
concerned, confections are largely carbohydrate in the form of sugar.
This food material may be one of several different varieties. As is well
understood, the high percentage of carbohydrate, which in some cases may
be very close to 100 per cent.
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