2. Avoid crystallization During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work ...

Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

(THE CONVERSATION) It’s Halloween. You’ve just finished trick-or-treating and it’s time to assess the haul. You likely have a favorite, whether it’s chocolate bars, peanut butter cups, those gummy ...

Automated kneading and microscopy yield new findings in how sugar crystals form in confectionery, showing promise for improved texture control and potential for healthier, low-calorie alternatives ...