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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This ...

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Excerpt from Charles Apell's Twentieth Century Candy TeacherIn the making of caramels on a wholesale scale you must have stirring kettles and cook by steam, and when making caramels off skimmed milk or whole milk you have got to have a mixing tank to mix your sugar, glucose and milk, which is on the first ¿oor or basement. Then you must have a rotary pump to pump'your mixture up to your tank in your cooking room, then have a pipe system from y...

Excerpt from Up-to-Date Candy TeacherMoulding starch, when purchased in barrels or sacks, should be taken from the barrels or sacks and placed in the starch trays, then placed in the drying room to dry for two or three days before using, as new starch will not hold the impression when you try to print with the moulds, as the new starch always causes the starch to drop in your impres sions, which will cause an imperfect center.About the Publish...

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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Excerpt from Up-to-Date Candy Teacher Knowing the demand there is today for a candy teacher that is practical, reliable and up to date in the manufacture of all the different kinds of candy, chewing gum, ice cream and fountain specialties, and after having spent 25 years working in wholesale and retail work, I am in position to furnish the confectioners with the very latest formulas and methods that are used in the manufacture of all the diff...

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Excerpt from Charles Apell's Twentieth Century Candy Teacher In the making of caramels on a wholesale scale you must have stirring kettles and cook by steam, and when making caramels off skimmed milk or whole milk you have got to have a mixing tank to mix your sugar, glucose and milk, which is on the first ¿oor or basement. Then you must have a rotary pump to pump'your mixture up to your tank in your cooking room, then have a pipe system from...

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