Articles in Confectionery Technology
Confectionery technology guides covering sugar crystallization, aeration, fondant, caramel, hard candy and moisture control. Start with Caramel Cooking Control, Hard Candy Crystallization Prevention and Fondant Texture Control, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Maillard development, final solids, water activity and texture control in caramels.
Hard Candy Crystallization PreventionGlucose syrup ratio, cook endpoint, humidity control and graining prevention in hard candy.
Fondant Texture ControlCrystal size, invert sugar, maturation and smooth texture control in fondant.
Marshmallow Foam StabilityGelatin bloom, whipping solids, air cell stability and drying control in marshmallows.
Toffee Fat Separation ControlEmulsifier choice, cook temperature, agitation and fat phase stability in toffee.