True/False
The two main interfering agents used in confectionery production are corn syrup and baking soda
Correct Answer:

Verified
Correct Answer:
Verified
Related Questions
Q8: Brittle candies have cream of tartar added
Q9: What are the respective ideal storage temperature
Q17: Commercial candy thermometers have a temperature range
Q18: Hard candies and brittles keep indefinitely regardless
Q48: Calibration, or checking the thermometer, should be
Q51: Interfering agents may inhibit crystallization through all
Q52: All of the following are important to
Q55: What are the new trends in chocolate?
Q56: The two main interfering agents used in
Q58: Which of the following characteristics is a