Pure Fruit, Pectin and Agar Jellies Manufacturing Methods and Formulas

摘要

For many years, the confectionery industry has utilized the formulas in Walter Richmond's book Choice Confections. This book was originally written in 1954 and has been reprinted four times. Updated chapters will periodically appear in the Manufacturing Confectioner. We solicit any comments, suggestions or formulas that readers have pertaining to the chapter included in this issue.