The final texture of sugar candy depends primarily on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases
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Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients.
The final texture of sugar candy depends primarily on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases
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Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein. Fats contribute moisture and can prevent flaky layers.
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Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein. Fats contribute moisture and can prevent flaky layers.
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simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap
Mike Baryan
marketing mager
simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap
