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Home Q & A Board Humanities Art and Culture Culinary Arts
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wyatt7799 wyatt7799
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6 years ago
In candy making, what does the addition of cream of tartar cause? Why is this important in making smooth, creamy crystalline candy?
 
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6 years ago
Cream of tartar causes hydrolysis or inversion of sucrose. This means that sucrose is broken down into glucose and fructose, called invert sugars. Invert sugars serve as interfering agents in candy making, producing many small crystals.
174.. Explain chemically the process of making peanut brittle, including the making of an amorphous candy, caramelization, and what happens when the baking soda is added.
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