Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish.
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Q44: During conching the chocolate's characteristic flavor and
Q45: Adequately beaten fudge is smooth and the
Q45: All candy production involves heating, cooling, and
Q46: Tabliering of chocolate is done over direct
Q49: Matching
Definition choices:
-noncrystalline candy
A)candies formed from sugar solutions
Q51: Cocoa is a chocolate product that is
Q52: Rancidity of non-sugar ingredients in candies due
Q54: Matching
Definition choices:
-crystalline candy
A)candies formed from sugar solutions
Q55: Days with high humidity in the air
Q58: The most detrimental conditions for storing chocolates
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