[SUGAR] CANDY] NULOMOLINE as used by the Modern Confectioner

New York: THE NULOMOLINE CO., 1923. Staplebound. Textured brown wraps. Near fine. 48 pages. 18 x 12.5 cm. The history of Sugar in America is closely tied to the history of New York City. NYC was once the sugar capitol of the world. The ports and piers of New York, specifically those in Brooklyn, made this kingdom of sugar possible. At the time this booklet was printed, the Company was private but in less than 10 years, the massive American Molasses Compnay would purchase Nulomoline and move its production to Brooklyn. Nulomoline is a type of liquid sugar called invert sugar that is used primarily in commercial baking. It is what keeps soft cookies soft, fudge creamy, and candy stabilized. This booklet goes into detail as to what Nulomoline is, what its practical purposes are, and how it can help the confectioner keep their product stable. Illustrated with black and white photos throughout with commercial recipes for bon bons, candy bars, nougat, jellies, taffy, caramel, and more. Interior and wraps crisp and clean. Stamped on title page: ATLANTIC TRADING COMPANY, Limited - MONTREAL.