英语翻译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

英语翻译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
英语翻译
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.

英语翻译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
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.