Days with high humidity in the air are preferred by confectionary makers when preparing candy.
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Q45: All candy production involves heating, cooling, and
Q50: Tempering chocolate makes it more resistant to
Q51: Cocoa is a chocolate product that is
Q52: Rancidity of non-sugar ingredients in candies due
Q54: Matching
Definition choices:
-crystalline candy
A)candies formed from sugar solutions
Q54: Glazing a baked product with fondant increases
Q57: White chocolate has a minimum of ten
Q58: The basic ingredient for all chocolate products
Q59: Dutch-processed cocoa is slightly acidic in flavor,
Q60: Hard candies and brittles keep indefinitely regardless
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