How does bloom negatively affect chocolate?
A) discolors and affects flavor
B) changes nutrient profile
C) increases risk of foodborne illness
D) affects texture
Correct Answer:
Verified
Q17: The basis for a creamy crystalline candy
Q18: _ and corn syrup are the foundational
Q19: Candies are classified by
A) cooking temperature and
Q20: All of the following are important to
Q21: Which of the following characteristics is a
Q23: All of the following are common chocolate
Q24: In confections, lactose
A) inhibits bloom defect.
B) provides
Q25: Candy can be aerated by all of
Q26: Which of the following is very similar
Q27: Confectioners can use tempered chocolate as a
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