Matching
Definition choices:
-noncrystalline candy
A) candies formed from sugar solutions handled so as to yield many fine, small crystals
B) substance added to the sugar solution to prevent the formation of large crystals
C) a coating resembling chocolate that is not subject to bloom
D) a basic mixture of boiled sugar and water
E) candies formed from sugar solutions that did not crystallize
Correct Answer:
Verified
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
Q48: The smoothness of caramels is due to
Q50: Tempering chocolate makes it more resistant to
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
Q58: The most detrimental conditions for storing chocolates
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