Short Answer
refers to the white appearance of poorly tempered chocolate.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q1: Pastillage is prized for its smooth texture,
Q6: To prevent it from sticking, pastillage is
Q7: Sugar bloom can be corrected by tempering
Q12: Chocolate should be evaluated based on its
Q13: After it is made, modeling chocolate should
Q18: To remove chocolate candies from their molds<br>A)
Q18: Storing nougatine, meringues and other crisp cookies
Q19: Fat bloom occurs when<br>A) chocolate is stored
Q21: Tempering _fat molecules in chocolate so that
Q21: MATCHING<br>a) high-grade chocolate with high fluidity and