uncertain
发表于 2025-3-28 17:32:08
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FUSE
发表于 2025-3-28 19:02:49
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implore
发表于 2025-3-29 01:36:46
Confectionery FatsVegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.
stroke
发表于 2025-3-29 03:25:08
Milk and Milk ProductsMilk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.
充气球
发表于 2025-3-29 09:15:18
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nautical
发表于 2025-3-29 14:40:23
Gelatinizing Agents, Gums, Glazes, WaxesNumerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.
敏捷
发表于 2025-3-29 15:56:46
NutsNuts are an important ingredient in the chocolate and confectionery industry. They are compatible in dark or milk chocolate because of their low moisture content. Their flavor, particularly if they are roasted, also combines well with chocolate and reduces sweetness.
amorphous
发表于 2025-3-29 20:48:04
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commensurate
发表于 2025-3-30 00:04:13
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Metastasis
发表于 2025-3-30 07:59:35
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