5.3 and 5.5 Evaluation Amorphous &  Crystalline Candies

Evaluation:

Name of Candy

Crystalline or Amorphous

End Point Temperature

Contribute Foreign Sugars

Effect of Storage

Sensory Attributes

Chocolate Fudge

White Fudge

Penuche

Pralines

Butterscotch

Caramels

Peanut Brittle

English Toffee

Hard Candy

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