Question

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Solution. Undissolved sugar crystals may cause seeding while the solution is cooling and start crystallization before it is desirable. Therefore, a complete solution of sugar is accomplished adding sufficient liquid to dissolve the sugar and stirring then covering the pan at the beginning of cooking to allow for adequate evaporation which concentrates the solution, the pan must be uncovered after this initial cooking period. Alternatively, crystals may be washed from the pan with a small piece of moistened paper towel or cheesecloth wrapped around a fork instead of covering the pan during the initial cooking period.
The confectionery industry
A variety of ingredients are available to the commercial confectioner to help improve texture, prevent defects, add gloss, enhance flavor release, and aid processing in the manufacture of candies. These include quick-setting starch to reduce drying time for jelly gum candies, encapsulated flavors and colors for customized products, blends, lecithin products to act as emulsifiers in caramels and toffees, and polishing and sealing systems for chocolatbased products, Sugar-free and lowfat confections are being developed in increasing quantities. Various hydrocolloids, such as pectins, starches, gelatin, and gums, are playing important roles as textural or stabilizing agents in the manufacture of many confectionery products, including lower-fat and calorie-reduced items.
Defects of Dipped chocolates.
The chief defects of dipped chocolates are gray or streaked surfaces, a broad base on the dipped chocolate, or sticky spots on the surface, Gray surfaces are caused by unfavorable room temperatures, incorrect temperatures during melting and handling the chocolate, direct drafts, excessive humidity, insufficient stirring of the chocolate, and not rapid enough cooling of the chocolate. The surface of a defective chocolate appears dull and gray because the fat of the chocolate has not crystallized in a stable form.
A broad base on the dipped chocolate results from dipping at to high temperatures or from failure to remove excess chocolate after dipping, Sticky spots result from leakage of the centers because of incomplete coating with chocolate, These spots are particularly likely to occur in chocolates made from fondants that liquefy on standing.

Answer 1

解决方案。制备糖可能导致播种同时解决之前,开始冷却结晶,是可取的。因此,一个完整的解决方案,完成足够的液体加糖溶解糖和搅拌然后覆盖锅里煮之初,以便适当的解决方案,致力于蒸发锅后必须发现这个最初的烹饪。另外,晶体可以洗锅中的一小块位置或cheesecloth纸巾裹在叉子代替覆盖在锅中煮时期的初始。
糖果业的
多种成分,帮助提高商业之后,避免缺陷的基础上,增加纹理的光泽,增强风味释放和援助加工生产糖果。这些包括quick-setting干燥时间,减少淀粉糖、封装果冻胶和颜色口味定制产品、混纺、磷脂产品作为在caramels乳化剂、抛光、开球,为chocolatbased密封系统产品,无糖和低脂饼正在研制数量不断增长。各种产品的高科技企业,如pectins、淀粉、明胶、牙龈扮演着相当重要的角色,是作为纹理或稳定剂生产的产品,包括许多糕饼和calorie-reduced脂肪含量低的食物。
缺陷的浸巧克力。
主要的缺陷是灰色或飞速下降巧克力的表面,广泛的基础上,或是巧克力粘稠点浸泡在水面上,灰色的表面温度造成不利的房间,不正确的温度在融化和处理的巧克力,直接的汇票,过度潮湿、不足的巧克力,而不是足够快速冷却的巧克力。表面缺陷的枯燥和灰色因为巧克力出现肥胖的巧克力没有结晶在一个稳定的状态。
广泛的基础上,从浸浸巧克力的结果对高温或从失败后,去除多余的巧克力粘稠点,由于渗漏的中心不完整的涂料,具有巧克力,这些暗斑是特别容易出现在巧克力制成的fondants溶解在站

Answer 2

解决方案。未溶糖晶体可能导致播种，而解决方案是冷却和结晶开始之前，是可取的。因此，一个完整的解决方案是实现糖加入足够的液体糖，搅拌溶解，然后覆盖在烹饪之以适当的蒸发量集中了解决问题的开始平移，平移后，必须在发现这一初始烹饪时间。此外，水晶，可洗的锅的湿纸巾或纱布小周围覆盖，而不是在初始时期烹饪锅叉裹一块。
糖果业
多种成分可向商业糕点师，以帮助改善纹理，预防缺陷，增加光泽，提高香味的释放和援助中的糖果制造加工。这些措施包括速凝淀粉干燥，以减少糖果，果冻胶，封装口味和定制产品，共混物，卵磷脂产品的颜色作为乳化剂的焦糖和太妃糖时间，抛光和chocolatbased产品，无糖和低脂密封系统甜点正在开发的数量在增加。如各种胶体果胶，淀粉，明胶和牙龈，都扮演了许多糖果产品，包括低脂肪和热量，降低项目生产质地或稳定剂的重要作用。
巧克力浸胶缺陷。
巧克力浸胶的主要缺陷是灰色或条纹表面，对蘸巧克力广泛的基础，或者表面上粘点，灰色的表面所造成的不利室温下，不正确的温度和处理过程中熔化的巧克力，直接汇票，湿度过高不足的巧克力搅拌，而不是迅速足够的冷却的巧克力。一个有缺陷的巧克力表面出现沉闷和灰色的巧克力，因为脂肪并没有形成一个稳定的结晶。
作者在蘸巧克力结果从高温或从失败中浸渍广泛基础，以除去多余的巧克力浸渍后，从巧克力不完全是因为与中心漏粘性涂料点结果，这些斑点特别容易出现在巧克力制成fondants液化上站立。