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Author Question: The two main interfering agents used in confectionery production are a. cornstarch and lecithin. ... (Read 34 times)

WWatsford

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on: Aug 19, 2018
The two main interfering agents used in confectionery production are
 a. cornstarch and lecithin.
  b. corn syrup and cream of tartar.
  c. invert sugar and sodium aluminum sulfate.
  d. pectin and gelatin.

Question 2

What candy product is used as an icing to glaze and decorate pastries?
 a. amorphous candy
  b. candy coating
  c. fondant
  d. toffee


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gasdhashg

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

c


WWatsford

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Reply 2 on: Aug 19, 2018
Excellent

rleezy04

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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