All of the following are important to producing a crystalline candy with the desired small crystals except
A) controlling the form of sugar used.
B) controlling the temperature.
C) pouring or forming the mix correctly.
D) stirring the mix correctly.
E) controlling the content of sugar used.
Correct Answer:
Verified
Q3: Which of the following is not an
Q4: Despite the high production of confections in
Q4: All of the following are options for
Q8: The final temperature of caramels begins at
A)
Q9: Approximately _ of the candy consumed in
Q11: The basis for a crystalline candy is
Q12: A noncrystalline candy is one in which
A)crystals
Q13: _ is a hard caramel.
A) Toffee
B) Taffy
C)
Q18: _ and corn syrup are the foundational
Q20: How is the doneness test determining the
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