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10387180 {"price-changing":0,"image":"https:\/\/image.vergleiche.ch\/small\/aHR0cHM6Ly9hc3NldHMudGhhbGlhLm1lZGlhL2ltZy9hcnRpa2VsL2ViZjFkMTU0ZGM1MTAzOTI4YzA1NDg0MDI3MTQzNGNjNTVmZGE0NDQtMDAtMDAuanBlZw==!aHR0cHM6Ly9hc3NldHMudGhhbGlhLm1lZGlhL2ltZy9hcnRpa2VsL2ViZjFkMTU0ZGM1MTAzOTI4YzA1NDg0MDI3MTQzNGNjNTVmZGE0NDQtMDAtMDAuanBlZw==","post_title":"Prepper & Survival E-Zine 8 (Monthly electronic magazine)","deeplink":"https:\/\/www.awin1.com\/pclick.php?p=25180937683&a=401125&m=13971&pref1=9781497783294","labels":[],"brand_id":342734,"post_content":"Food for Thought - Starving with your Stomach Full of Food Coconut Oil - It's more than it cracked up to be! Edible Plants and Trees How to Make Air Healthier to Breathe Easy Seedling Starter Trapping Birds Wild Hog Trap Camouflage Collect and Purify Water Making Syrup from Trees Solar Heater for Hot Water","merchants_number":1,"ean":9781497783294,"category_id":1,"size":null,"min_price":1,"low_price_merchant_id":70254503,"ID":10387180,"merchants":["orell-fuessli"],"brand":"L M Boelz","slug":"prepper-survival-e-zine-8-monthly-electronic-magazine","url":"\/produkt\/prepper-survival-e-zine-8-monthly-electronic-magazine\/","low_price_merchant_name":"Orell F\u00fcssli"}
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Naturally Sweet Food in Jars
Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home! After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in ... zur Produkt-Seite
10550425 {"price-changing":0,"image":"https:\/\/image.vergleiche.ch\/small\/aHR0cHM6Ly9hc3NldHMudGhhbGlhLm1lZGlhL2ltZy9hcnRpa2VsL2Y4ZWQ4MzA5YTBhYWViMmE2YzZlZTVjZTFkOWJiZGU2MGRhZWZlYjEtMDAtMDAuanBlZw==!aHR0cHM6Ly9hc3NldHMudGhhbGlhLm1lZGlhL2ltZy9hcnRpa2VsL2Y4ZWQ4MzA5YTBhYWViMmE2YzZlZTVjZTFkOWJiZGU2MGRhZWZlYjEtMDAtMDAuanBlZw==","post_title":"Naturally Sweet Food in Jars","deeplink":"https:\/\/www.awin1.com\/pclick.php?p=25182484641&a=401125&m=13971&pref1=9780762458264","labels":[],"brand_id":327195,"post_content":"Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home! After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: maple sugar and syrup coconut sugar dates agave honey dried fruits and juices . . . and less of them! The book is organized by sweeteners, and includes recipes like: Sriracha-style Hot Sauce (using honey) Date Pancake Syrup (with maple) Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave) Fennel and Parsley Relish (sweetened with fruit juice) Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.","merchants_number":1,"ean":9780762458264,"category_id":1,"size":null,"min_price":11,"low_price_merchant_id":70254503,"ID":10550425,"merchants":["orell-fuessli"],"brand":"Running Press","slug":"naturally-sweet-food-in-jars","url":"\/produkt\/naturally-sweet-food-in-jars\/","low_price_merchant_name":"Orell F\u00fcssli"}
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Sugar Confectionery and Chocolate Manufacture
1 Basic Technical Considerations.- 1.1 Introduction.- 1.2 Moisture and Total Solids Content.- 1.3 Total Solids and Total Soluble Solids.- 1.4 Sugars and Sugar Solubility.- 1.5 Equilibrium Relative Humidity.- 1.6 Acid Content.- 1.7 pH.- 1.8 Gelling Agents.- 1.9 Viscosity.- 1.10 Texture.- 1.11 Crystallisation.- 2 Sugars and Related Materials.- 2.1 Cane and Beet Sugar.- 2.2 Honey.- 2.3 G... zur Produkt-Seite
19688567 {"price-changing":0,"image":"https:\/\/image.vergleiche.ch\/small\/aHR0cHM6Ly9vczEubWVpbmVjbG91ZC5pby9iMTAxNTgvbWVkaWEvaW1hZ2UvOTkvZTAvMjAvNDI5NzEzOTQwMDAwMUFfNjAweDYwMC5qcGc=!aHR0cHM6Ly9vczEubWVpbmVjbG91ZC5pby9iMTAxNTgvbWVkaWEvaW1hZ2UvOTkvZTAvMjAvNDI5NzEzOTQwMDAwMUFfNjAweDYwMC5qcGc=","post_title":"Sugar Confectionery and Chocolate Manufacture","deeplink":"https:\/\/cct.connects.ch\/tc.php?t=116298C1969900829T&subid=9781468414974&deepurl=https%3A%2F%2Feuniverse.ch%2Fbuecher%2Fmathematik-naturwissenschaft-technik%2Ftechnik%2F370797%2Fsugar-confectionery-and-chocolate-manufacture%3FsPartner%3Dtoppreise","labels":[],"brand_id":434626,"post_content":"1 Basic Technical Considerations.- 1.1 Introduction.- 1.2 Moisture and Total Solids Content.- 1.3 Total Solids and Total Soluble Solids.- 1.4 Sugars and Sugar Solubility.- 1.5 Equilibrium Relative Humidity.- 1.6 Acid Content.- 1.7 pH.- 1.8 Gelling Agents.- 1.9 Viscosity.- 1.10 Texture.- 1.11 Crystallisation.- 2 Sugars and Related Materials.- 2.1 Cane and Beet Sugar.- 2.2 Honey.- 2.3 Glucose Syrup.- 2.4 Starch Hydrolysates.- 2.5 Liquid Sucrose and Mixed Sugar Syrups.- 2.6 Dextrose.- 2.7 Fructose.- 2.8 Maltose.- 2.9 Invert Sugar.- 2.10 Invertase.- 2.11 Lactose.- 2.12 Caramel.- 2.13 Spray Dried Caramel.- 2.14 Sorbitol.- 2.15 Glycerine.- 2.16 Malt Extract.- 3 Cocoa Beans.- 3.1 Growth.- 3.2 Types.- 3.3 Sources.- 3.4 Cocoa Fruit.- 3.5 Harvesting.- 3.6 Pulp.- 3.7 Fermentation.- 3.8 Drying.- 3.9 Diseases of Cocoa.- 3.10 Storage of Cocoa Beans.- 3.11 Storage Pests.- 3.12 Chocolate Flavour and Aroma.- 3.13 Bean Quality.- 4 Fats and Related Ingredients.- 4.1 General.- 4.2 Borneo Illip\u00e9 (Illip\u00e9-Butter, Borneo Tallow).- 4.3 Coconut Oil.- 4.4 Groundnut Oil (Peanut Oil, Earthnut Oil).- 4.5 Palm Oil.- 4.6 Palm Kernel Oil.- 4.7 Butter.- 4.8 Off-flavours in Fats.- 4.9 Antioxidants.- 4.10 Oilseed Lecithins.- 4.11 Lecithin YN and other Synthetic Viscosity Reducing Agents.- 4.12 Glyceryl Monostearate.- 4.13 'Span' and 'Tween' Esters.- 4.14 Release Agents.- 4.15 Acetoglycerides.- 4.16 Waxes.- 5 Milk and Milk Products.- 5.1 Milk.- 5.2 Condensed Milk.- 5.3 Condensed Whey.- 5.4 Dried Milk Powders.- 5.5 Sodium Caseinate.- 5.6 Lactose.- 5.7 Butter.- 6 Gelling and Whipping Agents, Gums.- 6.1 Confectionery Starches.- 6.2 Modified Starches.- 6.3 Types of Maize Starch.- 6.4 Zein.- 6.5 Pectin.- 6.6 Gelatine.- 6.7 Agar Agar.- 6.8 Whipping Agents.- 6.9 Egg Albumen.- 6.10 Gelatine Hydrolysate.- 6.11 Whipping Agents based on Milk Protein.- 6.12 Whipping Agents based on Soya Proteins.- 6.13 Carrageenan.- 6.14 Chicle.- 6.15 Jelutong-Pontianak.- 6.16 Guar Gum.- 6.17 Arabinogalactan (Larch Gum).- 6.18 Quince Seed Gum.- 6.19 Properties of Whipping, Gelling and Thickening Agents.- 7 Flavouring and Colouring Agents.- 7.1 Flavourings.- 7.2 Essential Oils.- 7.3 Essences.- 7.4 Fruit Juices.- 7.5 Fruit Purees or Pulps.- 7.6 Powdered Flavours.- 7.7 Artificial Cherries.- 7.8 Dates.- 7.9 Date Syrup.- 7.10 Figs.- 7.11 Ginger.- 7.12 Liquorice.- 7.13 Nuts.- 7.14 Almonds.- 7.15 Brazil Nuts.- 7.16 Cashew Nuts.- 7.17 Sweet Chestnuts.- 7.18 Coconut.- 7.19 Hazel Nuts.- 7.20 Macadamia Nuts.- 7.21 Pecan Nuts.- 7.22 Peanuts.- 7.23 Pistachio Nuts.- 7.24 Walnuts.- 7.25 Sultanas.- 7.26 Currants.- 7.27 Raisins.- 7.28 Vitamins.- 7.29 Confectionery Acids and their Salts.- 7.30 Citric Acid.- 7.31 Sodium Citrate.- 7.32 Tartaric Acid.- 7.33 Cream of Tartar.- 7.34 Lactic Acid.- 7.35 Calcium Lactate.- 7.36 Acetic Acid (Ethanoic Acid).- 7.37 Malic Acid.- 7.38 Benzoic Acid.- 7.39 Sodium Benzoate.- 7.40 Sorbic Acid.- 7.41 Sodium Propionate.- 7.42 Colour.- 8 Cocoa, Chocolate and Related Products.- 8.1 Sequence of Processes.- 8.2 Cleaning.- 8.3 Roasting.- 8.4 Chocolate Recipes.- 8.5 Milk Crumb.- 8.6 Winnowing.- 8.7 Cocoa Powder.- 8.8 Mixing\/Melangeur Process.- 8.9 Refining.- 8.10 Conching.- 8.11 The Tempering of Chocolate.- 8.12 The Application of Span 60 and Tween 60 in Sweet Dark Chocolate.- 8.13 Moulding.- 8.14 Fat Migration.- 8.15 Storage of Chocolate.- 8.16 Nutritional Value of Chocolate.- 8.17 Bulk Deliveries of Chocolate.- 8.18 Liqueur Chocolates.- 8.19 The Tropical Warehouse Moth.- 9 Boiled Sweets.- 9.1 Characteristics.- 9.2 The Production of High-boiled Sweets.- 9.3 Chemical Changes during Boiling.- 9.4 Invert Sugar in High-boiled Sweets.- 9.5 Batch Cooking.- 9.6 Batch Type Early Vacuum Process.- 9.7 Recipes for High-boiled Confections.- 9.8 Lettered or 'Seaside' Rock.- 9.9 Continuous Dissolving Methods.- 9.10 Continuous Cooking Methods.- 9.11 Continuous Vacuum Cooking.- 9.12 Deposited High-boiled Sweets.- 9.13 Pump Filling.- 9.14 Powder Filling.- 10 Caramels, Toffees and Fudge.- 10.1 Carame","merchants_number":1,"ean":9781468414974,"category_id":1,"size":null,"min_price":111,"low_price_merchant_id":70255345,"ID":19688567,"merchants":["euniverse"],"brand":"Springer Berlin,Springer US,Springer","slug":"sugar-confectionery-and-chocolate-manufacture-1","url":"\/produkt\/sugar-confectionery-and-chocolate-manufacture-1\/","low_price_merchant_name":"eUniverse"}
