Confectionery Analysis and Composition: Confectionery Studies, No. 4, 1946 is a book written by Stroud B. Jordan. The book is focused on the analysis and composition of confectionery products. It is the fourth volume in the Confectionery Studies series. The book provides detailed information on the ingredients used in confectionery products, their chemical composition, and the methods used to analyze them. It also covers the various techniques used in the production of confectionery products, such as chocolate, candy, and gum. The book is a valuable resource for confectionery manufacturers, food scientists, and anyone interested in the science behind the production of confectionery products.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.