Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
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Roll or Extrude Cream<br />
• Similar <strong>in</strong> f<strong>in</strong>al texture to cast<br />
creams, however,<br />
- No melt<strong>in</strong>g and recrystallization<br />
- Made by mix<strong>in</strong>g pre-formed sugar<br />
crystal and glu<strong>in</strong>g materials to form<br />
good texture for roll<strong>in</strong>g or extrud<strong>in</strong>g<br />
- Invertase is usually used for<br />
soften<strong>in</strong>g after production.<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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