Multiple Choice
Interfering agents may inhibit crystallization through all of the following methods except
A) decreasing water activity.
B) inhibiting nuclei formation.
C) physically coating the crystals.
D) crystallizing themselves.
Correct Answer:

Verified
Correct Answer:
Verified
Related Questions
Q23: Tempering chocolate makes it more resistant to
Q24: Approximately _ of the candy consumed in
Q27: Nobody really knows how candies first got
Q30: The basic ingredient for all chocolate products
Q32: All of the following are important to
Q35: In confections, lactose<br>A) inhibits bloom defect.<br>B) provides
Q39: Glazing a baked product with fondant increases
Q40: The basis for a creamy crystalline candy
Q53: Dutching consists of treating crushed cocoa beans
Q66: A candy thermometer should be calibrated each