Ingredients in candy other than sugar, such as fat or milk products, are subject to rancidity.
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Q38: The two main interfering agents used in
Q39: Dutching consists of treating crushed cocoa beans
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
Q44: During conching the chocolate's characteristic flavor and
Q45: All candy production involves heating, cooling, and
Q46: Definition choices:
Q47: All chocolate should be properly wrapped and
Q48: The smoothness of caramels is due to
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