Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...
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Secrets to successful fudge
2. Avoid crystallization During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work ...
If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in ...
A recent theory challenges conventional understanding of crystallization. It shows that the dominant element in a solution—the solvent, not the solute—is the material that crystallizes. This finding, ...
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