All of the following are options for reducing calories in confectioneries except the use of
A) polydextrose.
B) sorbitol.
C) xylitol.
D) alternative sweeteners.
E) none of the above answers is correct
Correct Answer:
Verified
Q1: When candies are classified by their ingredients,
Q3: Which of the following is not an
Q4: Despite the high production of confections in
Q7: All of the following are important to
Q8: The final temperature of caramels begins at
A)
Q9: Approximately _ of the candy consumed in
Q11: The basis for a crystalline candy is
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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