| A | B |
|---|
| candy cane | a christmas candy |
| label | by law all packaged foods must have one of these on it |
| conching | a flavor development process that puts chocolate through a 'kneading' process |
| confectionery | candy |
| cornstarch | product used for sweeting in candy. A category of inversion |
| crystalline | sugar in the form of crystals -- large or small |
| Dutch processed | using cocoa is modified by using an alkali treatment |
| enrober | covers and surrounds each candy center with a blanket of chocolate |
| fructose | a sugar sometimes called 'levulose' |
| hydrolyze | to break a molecular linkage utilizing a molecule of water |
| interfering | agents that interfere with the formation of sucrose crystals |
| invert | the result of the hydrolysis of sucrose to yield an equal mixture of glucose and fructose |
| nib | roasted ground kernel of the cacao bean, also known as baker's chocolate |
| non crystalline | sugar that is glasslike |
| polymerize | to form large molecules by combining smaller chemical units |
| substrate | substance acted upon by an enzyme |
| two | number of candy categories that candy can be based upon its main ingredient |
| caramelization | is the application of heat to the point that the sugars dehydrate, breakdown and polymerize |
