The two main interfering agents used in confectionery production are corn syrup and baking soda

Question

Quizplus · Accepted Answer

Corn syrup and baking soda are not considered interfering agents in confectionery production, but rather ingredients used in some recipes. Interfering agents in confectionery production include ingredients such as cream of tartar, citric acid, and invert sugar. While corn syrup and baking soda are commonly used ingredients in confectionery production, they are not considered interfering agents as they do not disrupt the intended chemical reactions in the recipe. Interfering agents, such as cream of tartar and citric acid, are used to control crystallization and texture in candy making.

The Two Main Interfering Agents Used in Confectionery Production Are