Candy - Candy Ingredients: sucrose, corn syrup, heat Candy...

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Candy Ingredients: sucrose, corn syrup, heat Candy Classification Classified by ingredients/methods Two major classifications: Syrup or Fat Phase Syrup Phase Mixture of boiled sugar and water Fat Phase combination of two phases crystalline or noncrystalline Classification based on preparation method Crystalline Sugar present in the form of crystals Soft, smooth, creamy Fine nuclei formed by cooling Examples: chocolate, creams, fudge Noncrystalline Sugar does not crystallize Caramel, toffee, taffy Candy Preparation Controlling Crystallization Step 1: Create syrup solution Step 2: Concentration contents via heating Step 3: Cooling Step 4: Beating Crystalline Step 1: Create syrup 1 lb sugar/ 1 cup water Sucrose more soluble, finer crystals Step 2: Concentrate Heating increases sugar saturation until supersaturated
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas.

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Candy - Candy Ingredients: sucrose, corn syrup, heat Candy...

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