The reason for letting a crystalline candy solution cool to 40°C before beating is to reduce the amount of energy required for beating.

Question

Quizplus · Accepted Answer

The reason for letting a crystalline candy solution cool before beating is to allow the sugar syrup to cool and begin to crystallize, which helps in achieving the desired texture of the candy, not to reduce the amount of energy required for beating.

The Reason for Letting a Crystalline Candy Solution Cool to 40°C