What is the minimum cocoa-butter content of couverture?
A) 22%
B) 28%
C) 32%
D) 40%
Correct Answer:
Verified
Q13: Moisture content in flour cannot exceed:
A)5%
B)10%
C)15%
D)20%
Q14: A blend of hard and soft flour
Q15: What are glutenin and gliadin that form
Q16: Which of the following may act as
Q17: What is the name for flour derived
Q19: Which mixing method would be best for
Q20: When using vanilla bean to flavour a
Q21: To temper dark chocolate,melt it to:
A)43-46°C,cool to
Q22: Which of the following nuts is actually
Q23: Baked goods will become stale because of:
A)temperature
B)moisture
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