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267536120
ICING SUGAR TECHNOLOGY: Formulation, Functionality, and Applications (A Comprehensive Technical Reference)
Item #:
267536120
ALL 5009
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- Discover the science, technology, formulation strategies, and business opportunities behind one of the most essential ingredients in modern baking and confectionery.Icing sugar may look simple, but producing a high-quality, stable, free-flowing powdered sugar involves much more than simply grinding crystalline sugar. Particle size, crystallography, moisture management, temperature, milling technology, anti-caking systems, packaging, and food safety all influence its performance.Icing Sugar Technology: Formulation, Functionality, and Applications in Modern Baking provides a comprehensive technical reference for understanding both the science and practical production of icing sugar.Inside this book, you will explore:The chemistry and physicochemical properties of sucrose and powdered sugarHow milling transforms sugar crystals and affects moisture absorption, flowability, and cakingRaw-material selection and pre-milling preparationPin mills, Air Classifying Mills (ACM), and advanced milling technologiesTemperature control, cooling, sifting, classification, and packaging4X, 6X, 10X, and 12X/fondant sugar grades and their applicationsThe science of caking and how anti-caking agents workCorn, tapioca, potato, and rice starch as formulation optionsTricalcium phosphate and silicon dioxide as non-starch alternativesStandard, premium, clean-label, high-humidity, organic, gluten-free, and specialty formulationsParticle-size, moisture, flowability, and other quality-testing approachesFunctional performance in buttercream, royal icing, fondant, glazes, fillings, and other bakery applicationsPractical formulation recipes and industrial-scale batch formulationsFood safety, HACCP, microbiological control, allergen management, shelf life, and storageRegulatory considerations involving the United States, European Union, and Codex AlimentariusMarket, technical, economic, and operational feasibility considerations for icing-sugar manufacturingEquipment, utilities, staffing, supply-chain requirements, risk assessment, and implementation planningAdditive-free processing, cryogenic milling, nanotechnology, sustainable production, smart packaging, PAT, and digital traceabilityEmerging opportunities for specialty and next-generation icing-sugar productsWhether you are a food scientist, food technologist, bakery or confectionery manufacturer, quality-control professional, entrepreneur, investor, researcher, culinary professional, or advanced baker, this book provides a framework for understanding what happens between the sugar crystal and the finished icing or confectionery product.For aspiring manufacturers and investors, the book goes beyond formulation and examines the commercial side of production—including market feasibility, technical requirements, capital investment, operating costs, production capacity, profitability considerations, risk assessment, and implementation planning.For product developers and bakery professionals, it explains how icing-sugar particle size, moisture, anti-caking systems, and interactions with other ingredients influence the performance of finished products. The book also includes industrial-scale formulations such as commercial buttercream bases, donut glaze, and cake-mix icing-sugar pre-blends.For professionals concerned with compliance and product quality, dedicated sections address HACCP, microbiological and chemical controls, allergen management, shelf life, storage, and international regulatory frameworks.
| Publisher | Independently published |
| Publication date | August 29, 2026 |
| Language | English |
| Print length | 93 pages |
| ISBN-13 | 979-8170598199 |
| Item Weight | 10.7 ounces (303.35 grams) |
| Dimensions | 8.5 x 0.21 x 11 inches (21.6 x 0.5 x 27.9 cm) |
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ICING SUGAR TECHNOLOGY: Formulation, Functionality, and Applications (A Comprehensive Technical Reference)
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