Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.
Correct Answer:
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Q44: During conching the chocolate's characteristic flavor and
Q45: All candy production involves heating, cooling, and
Q49: Matching
Definition choices:
-noncrystalline candy
A)candies formed from sugar solutions
Q50: Tempering chocolate makes it more resistant to
Q51: Cocoa is a chocolate product that is
Q54: Matching
Definition choices:
-crystalline candy
A)candies formed from sugar solutions
Q54: Glazing a baked product with fondant increases
Q55: Days with high humidity in the air
Q57: White chocolate has a minimum of ten
Q58: The most detrimental conditions for storing chocolates
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