Description - Science of Food Treats by Sharon Parsons
Everyone has a favourite food treat, but what's the science behind making them? How does jelly set? How does whipped cream stay so fluffy? And how are tiny hundreds and thousands created? In this book a food manufacturer opens their doors to reveal some of the secrets behind making these popular and yummy treats. You'll also learn the difference between natural and processed sugars, and how we can eat foods that satisfy our sweet tooth, but are healthy at the same time.
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