Confectioners can use tempered chocolate as a liquid to enrobe candies.
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Q22: How does bloom negatively affect chocolate?
A) discolors
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
Q28: Regarding candy storage, which of the following
Q29: What is the process of heating and
Q30: What is the crystalline candy that is
Q31: The cold-water test used in candy making
Q32: Which of the following is made from
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