All candy production involves heating, cooling, and then beating a sugar solution.
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Q40: Controlling the degree of sugar concentration determines
Q41: Dutch-processed cocoa is less bitter than natural
Q42: Baking chocolate is chocolate liquor that has
Q43: Ingredients in candy other than sugar, such
Q44: During conching the chocolate's characteristic flavor and
Q46: Definition choices:
Q47: All chocolate should be properly wrapped and
Q48: The smoothness of caramels is due to
Q49: Brittle candies may result when confectionery solutions
Q50: Milk chocolate candy bars were first produced
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