[Answered] The two main interfering agents used in confectionery production are a. cornstarch and lecithin. ...

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WWatsford

Hero Member
Posts: 539

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

Sr. Member
Posts: 335

Reply #1 on: Aug 19, 2018

Answer to Question 1

b

Answer to Question 2

c

WWatsford

Member
Posts: 539

Reply 2 on: Aug 19, 2018

Gracias!

kilada

Member
Posts: 311

Reply 3 on: Yesterday

Excellent

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