Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

2. Avoid crystallization During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work ...

OF CONFECTIONERY. TO SUPPORTER IS COMBINING SWEET WITH SCIENCE. AND INSIDE HER LAB, JUST LIKE ANY OTHER PRECISION IS KEY. CANDY IS MORE COMPLICATED THAN A LOT OF FOOD MATERIALS. JUST BECAUSE OF ALL OF ...

Automated kneading and microscopy yield new findings in how sugar crystals form in confectionery, showing promise for improved texture control and potential for healthier, low-calorie alternatives ...