Nut Centers

Front

Which of the following is a true statement?
Cooking sugar for marzipan to a higher temperature will result in a firmer product.
Cooking sugar for marzipan to a higher temperature will result in a softer product.
Cooking sugar for marzipan to a higher temperature will result in a lower likelihood of separation.
Cooking sugar for marzipan to a higher temperature will result in crystallization

Back

Cooking sugar for marzipan to a higher temperature will result in a firmer product.

Front

True or false: Gianduja is an emulsion that can easily separate.

Back

False

Front

True or False? Fat systems contain no water.

Back

True

Front

Fat systems don't require enrobing because:

Back

They are not susceptible to moisture migration

Front

True or False: Cooking sugar longer always removes more water

Back

False

Front

Cooking sugar for marzipan to a higher temperature

Back

Increases likelihood of separation

Front

When fats combine to create a eutectic effect, they

Back

Create a lower than expected melting point

Front

Marzipan is which type of emulsion?

Back

Fat in water

Front

When your marzipan formula is too soft, what should you do next time you make it? Options: Add powdered sugar, Add extra fat, Add extra liquid, Cook the sugar to a lower temperature, Cook the sugar to a higher temperature

Back

Cook the sugar to a higher temperature

Front

If your marzipan formula separates every time you make it, you should:

Back

Cook the sugar to a lower temperature