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Shoeisha Co., Ltd.
| Address | 5 Funamachi Shinjuku-ku Tokyo, JAPAN ZIP:160-0006 |
|---|---|
| Representative Name | Kaoru Usui |
| Annual Revenue | closed |
| No. of Employees | 185 |
| Web Site URL |
Other items from this category
Cooking/Gourmet/Recipes Book Sweets
SD item code:12605073
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
sachi_homemade (Author)
 Original text before translation
sachi_homemade (著)
(172890)
JAN:9784798172897
|
(172890)
JAN:9784798172897
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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Format:B5
Number of pages:136 |
| Specifications |
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Country of manufacture: Japan
Material / component: Format:Book (paper)
Year of manufacture: 2022
Product tag: None
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Description
| Experiments in Candy Making with Children! A perfect book for free research during summer vacation! Chemistry is hidden in baking. It's what makes baked goods brown, swell, and harden, and hardening are all due to chemical principles at work. chemical principles are at work. When you understand the principles hidden in each confectionery and understanding the principles behind each candy making sweets becomes an experiment. Observing the changes in color, shape, and texture not only tastes good, but is also a lot of fun! The easy-to-understand explanations by a former science*experiment class teacher The easy-to-understand explanations by a former science*experiment class teacher will help you understand perfectly! Not only the basics of baking sweets, but also tips on observation and experiments, as well as the basics of baking, tips for making observations, and how to summarize experiments, and how to summarize the results of experiments, as well as tips for making sweets with your children, The contents are perfect for free research during the summer vacation. [Sweets made with this book] PART1 Nature's Colorfulness! Colors of food Color-changing cider/rumune/amber sugar, etc. PART2 Not only sweetness! Sugar that creates shape and color Fruit candy/Original cola/Cookies, etc. PART3 Using light and heavy air Meringue/Pound cake/Marshmallow etc. PART4 Hot*cold deliciousness. Using temperature Ice cream/fruit jelly/pudding etc. Basic ingredients are sugar*eggs*butter*flour and and flour. Puddings can be steamed in a pan, There are recipes that can be made without using fire, All recipes can be made in small quantities and are easy to make at home. All the processes are explained with photos, so it is easy for beginners to try, This book is easy for beginners to try. [Message from the editor] The recipes are easy to make and delicious. The pot-steamed pudding and amber sugar are so good that they are in my personal hall of fame. in my personal Hall of Fame. Adults can also enjoy experimenting with them. [About the Author] sachi_homemade Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University. Worked at a private educational institution and taught science* experiment classes for children. science* experiment classes for children. After becoming a mother of a child, she realized that baking sweets is similar to chemistry. After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking. She writes columns and provides recipes for websites. She is expected to graduate from a confectionery school in 2022. Instagram:@sachi_homemade Experiment with your children by making sweets! A perfect book for free research during summer vacation! Chemistry] is hidden in baking. Browning, puffing, and hardening are all caused by chemical principles. When you understand the principles behind each candy, baking becomes an experiment. Observing the changes in color, shape, and texture makes baking not only delicious, but also fun! |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jan.5th 2026 to Mar.9th 2026 |
| Air Mail | From Dec.18th 2025 to Dec.22nd 2025 |
| EMS | From Dec.17th 2025 to Dec.22nd 2025 |
| Pantos Express | From Dec.19th 2025 to Dec.24th 2025 |
| DHL | From Dec.17th 2025 to Dec.19th 2025 |
| UPS | From Dec.17th 2025 to Dec.19th 2025 |
| FedEx | From Dec.17th 2025 to Dec.19th 2025 |
|
Some trading conditions may be applicable only in Japan.
This product (book) is subject to the Resale Price Maintenance Program. The law allows the manufacturer (publisher) to specify the sales price. We ask that your company also adhere to the resale price specified by us. In the unlikely event that you fail to do so, we may terminate the transaction. Thank you very much for your understanding and cooperation.
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Other items from this category:
A perfect book for free research during summer vacation!
Chemistry is hidden in baking.
It's what makes baked goods brown, swell, and harden,
and hardening are all due to chemical principles at work.
chemical principles are at work.
When you understand the principles hidden in each confectionery
and understanding the principles behind each candy
making sweets becomes an experiment.
Observing the changes in color, shape, and texture
not only tastes good, but is also a lot of fun!
The easy-to-understand explanations by a former science*experiment class teacher
The easy-to-understand explanations by a former science*experiment class teacher will help you understand perfectly!
Not only the basics of baking sweets, but also tips on observation and experiments,
as well as the basics of baking, tips for making observations, and how to summarize experiments,
and how to summarize the results of experiments, as well as tips for making sweets with your children,
The contents are perfect for free research during the summer vacation.
[Sweets made with this book]
PART1 Nature's Colorfulness! Colors of food
Color-changing cider/rumune/amber sugar, etc.
PART2 Not only sweetness! Sugar that creates shape and color
Fruit candy/Original cola/Cookies, etc.
PART3 Using light and heavy air
Meringue/Pound cake/Marshmallow etc.
PART4 Hot*cold deliciousness. Using temperature
Ice cream/fruit jelly/pudding etc.
Basic ingredients are sugar*eggs*butter*flour and
and flour.
Puddings can be steamed in a pan,
There are recipes that can be made without using fire,
All recipes can be made in small quantities and are easy to make at home.
All the processes are explained with photos, so it is easy for beginners to try,
This book is easy for beginners to try.
[Message from the editor]
The recipes are easy to make and delicious.
The pot-steamed pudding and amber sugar are so good that they are in my personal hall of fame.
in my personal Hall of Fame.
Adults can also enjoy experimenting with them.
[About the Author]
sachi_homemade
Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University.
Worked at a private educational institution and taught science* experiment classes for children.
science* experiment classes for children.
After becoming a mother of a child, she realized that baking sweets is similar to chemistry.
After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking.
She writes columns and provides recipes for websites.
She is expected to graduate from a confectionery school in 2022.
Instagram:@sachi_homemade
Experiment with your children by making sweets! A perfect book for free research during summer vacation!
Chemistry] is hidden in baking. Browning, puffing, and hardening are all caused by chemical principles. When you understand the principles behind each candy, baking becomes an experiment. Observing the changes in color, shape, and texture makes baking not only delicious, but also fun!