In comparison with amorphous candies, the moisture content of crystalline candies is?
A) Lower,
B) Higher
C) The same as
D) Dependent on the presence of chocolate
E) Determined by the formula used.
Correct Answer:
Verified
Q1: It is important to dissolve sugar crystals
Q2: Corn syrup is?
A) Pure glucose
B) Maltose, glucose,
Q3: What is invert sugar?
A) An ingredient used
Q5: Formation of invert sugar is promoted by?
A)
Q6: To aid in small sugar crystal formation
Q7: Cream of tartar is used in making
Q8: The type of sugar with the least
Q9: What must be done to a saturated
Q10: At least some of the browning in
Q11: If a crystalline candy is beaten while
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