Cream of tartar is used in making fondant to:
A) Promote crystallization
B) Promote inversion
C) Raise the boiling point
D) A. and B.
E) A. and C.
Correct Answer:
Verified
Q2: Corn syrup is?
A) Pure glucose
B) Maltose, glucose,
Q3: What is invert sugar?
A) An ingredient used
Q4: In comparison with amorphous candies, the moisture
Q5: Formation of invert sugar is promoted by?
A)
Q6: To aid in small sugar crystal formation
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
Q12: If the amount of water in a
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