CANDY (1)
What is syrup phase candy?
This type of candy contains sugar with added flavourings and forms the majority of candies produced.
What are crystalline candies?
These candies are soft, smooth, and creamy because sugar exists in crystal form.
What is conching?
This is the process involving constant kneading and aeration to improve chocolate’s flavour and smoothness.
What is tempering?
Creating a smooth, glossy appearance and a firm snap.
What are syrup solution, concentration through heating and evaporation, cooling, and beating?
These are the four basic steps in confectionery preparation.
What are non-crystalline candies?
Slow cooling without agitation produces this category of candy., that is also hard and brittle.
What is fat bloom?
A greasy grey film on chocolate caused by fat crystallising on the surface.
What is white chocolate?
A product that technically not considered true chocolate because it lacks chocolate liquor.
What is the cold water test?
The pan should be removed from heat before performing this candy test because the mixture can rapidly move between stages.
What is an oversaturated or supersaturated solution?
Heating sugar syrup creates this type of unstable solution that contains more dissolved sugar than normally possible.
What is solidification?
When humidity interferes with chocolate tempering.
What is the tabliering method?
During this tempering method, one-third of the chocolate is cooled on a marble slab before being mixed back into the remaining chocolate.
During the process of candy making/production of crystalline candies, how can one ensure that fine smooth crystals are formed.
If crystalline candy cools too long before beating, this desired quality will not develop properly.
What is premature crystallisation?
Moving or stirring the syrup immediately after cooking can cause this problem before the desired cooling temperature is reached.
What is chocolate liquor?
Although called “liquor,” this chocolate ingredient actually refers to a paste made from ground cocoa nibs.
When the cold water test, why would the sugar syrup produce inaccurate readings?
Ice cold water should be avoided during this candy test because it cools the syrup too rapidly and may give this issue.