Multiple Choice
Which of the following statements about sugar crystallization is false?
A) Sugar crystallization on the outside of brownies forms a sweet, crunchy coating during baking.
B) The formation of just one crystal in a sugar solution can trigger the precipitation of many others in a domino effect.
C) Sugar crystals may form on nicks or cracks in the surface of a pan used to heat a sugar solution.
D) Invert sugar is routinely used in confectionary production because it promotes crystallization.
Correct Answer:
Verified
Correct Answer:
Verified
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