Daily Archives: May 14, 2010

Changing chocolate tastes

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China’s fast-growing chocolate market is attracting a raft of international brands but local players may do better in the country’s smaller cities, notes Dominique Patton from Beijing

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Bubbling Up

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Aerated confectionery can be defined as an aerated gelled product containing a mixture of carbohydrates, mainly sugar and different types of glucose syrup, whipping and/or stabilizing agents, flavor and color.

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The Color of Caramel

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The correct balance of sugar, glucose syrup and dairy ingredients, therefore, is vital to produce the ideal confection in terms of sweetness, texture, and of course shelf life.

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