Formation of sugar crystals from the syrup solution

Info icon This preview shows pages 3–5. Sign up to view the full content.

formation of sugar crystals from the syrup solution is the basis of crystalline candies, whereas in amorphous candies the goal is to inhibit their formation, and this is achieved in part by the way their sugar solutions are cooled and beaten. Rapid cooling and beating results in crystalline candies, whereas slow cooling w/o agitation forms amorphous candies. 10) What is Dutch-process cocoa and how is it different from non-Dutch process cocoa? Dutch-processed cocoa is a less bitter, alkalized type of cocoa made by treating crushed cocoa beans or chocolate liquor with an alkali to raise the pH. Natural cocoa is more acidic and slightly more bitter in taste. 3 of 5
Image of page 3

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

11) What is ice cream? According to law in the U.S., how much fat must be in ice cream? Ice cream is a dessert prepared by simultaneously stirring and freezing a pasteurized mix of dairy and nondairy ingredients. Federal & state regulations determine that the minimum levels of fat in ice cream must be at least 10% milk fat by weight to be considered ice cream. 12) How do the different types of frozen desserts vary in their calorie content? Sorbet generally has the least amount of calories per cup (due to no dairy/no milk fat) along with low-fat ice cream (200), nonfat frozen yogurt (208), lowfat frozen yogurt (219), sherbert (265), 10% fat ice cream (265), 16% fat ice cream (354), soft serve (370), gelato (420), ben & jerrys (460), haagen dazs (540). In general, the higher the fat and/or sugar content of the frozen dessert, the more calories it contains. 13) What type of crystallization (i.e., what are the crystals made of?) forms the basis of all frozen desserts? What is overrun? Ice crystals form the basis of all frozen desserts, in sorbets, etc these are usually sugar crystals whereas in ice cream, etc. they are fat crystals. Overrun is the volume of a
Image of page 4
Image of page 5
This is the end of the preview. Sign up to access the rest of the document.
  • Summer '17
  • Tracy Grgich
  • Crystal, ice cream

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern