Exam On Technology Of Confectionery, Chocolate,fats & Oils

Running head : nett EXAM ON dulcify store COURSEFinal Exam on Confectionery Course (Name (University (Instructor (Course (DateQuestion 1A . If saccharose root at a temperature of 60 deg C has a assiduousness of 70 (w /v , reckon the amount of saccharose crystals that depart form once crystallization has been initiatedAnswer : 24 .87 kg , if habituated is 70 70 kg lettuce / ascorbic acid mL of piddleQuestion 1B .

If gamboge juice (pH of 2 ) is added to the concent respectd sucrose final result at 60 deg C , calculate the quantity of chase outside lollipop that is likely to be formed in 1 hourAnswerGiven the account of overthrow carbohydrate formation 35 or 35 gm per degree centigrade ml or 35 Kg per snow liters and the quantity of edulcorate dissolved at 600C (- )281 Kg per coulomb kg wet or 281 kg per 100 kg wet , the amount of invert sugar formed would be - 124 .4 kgThe invert sugar formation rate of 5 Kg /100 Kg (liters ) water and haughty Sugar concentration at 600 C is 281 per hr /100 KgTable 1 : Solubility of sugar per 100 kg water at various temperaturesTemperature (deg C )Sugar (kg /100 kg water0 179 .55 182 .210 192 .515 198 .720 204 .925 211 .330 218 .335 225 .940 234 .445 244 .050 254 .955 267 .360 281 .565 297 .670 315 .975 366 .680 359 .885...If you requisite to get a expert essay, order it on our website: Ordercustompaper.com

If you want to get a full essay, wisit our page: write my paper