By Richard W. Hartel
This scrumptious new ebook finds the interesting technological know-how in the back of a few of our favourite chocolates. If you’ve ever puzzled how sweet corn is made or even if child Ruth bars quite go with the flow, as within the motion picture Caddy shack, then this attractive number of nutrients for proposal is certain to fulfill your starvation for wisdom. in addition to delving into sweet evidence and myths equivalent to the so-called ‘sugar excessive’ and the lengthy historical past of creating sweetmeats, the authors discover the chemistry of a sweet shop jam-packed with well-known treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They display what makes bubble gum bubbly and why a Charleston chunk is so chewy.
Written in an enticing, available and funny sort that makes you snicker as you examine, Candy Bites doesn’t draw back from the difficult evidence or the not easy questions, approximately sweet. It tackles the chemistry of hydrocolloids in gummy bears along the connection among sweet and weight problems and among sweet and dental cavities. The chapters open a window at the advertisement and commercial chemistry of sweet manufacture, making this publication a customary Pez dispenser of little-known, but attractive factoids.
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Extra resources for Candy Bites: The Science of Sweets
Any candy 35 36 Candy Bites maker knows that sugar glass is extremely sensitive to heat and moisture. Scenes in old Westerns where bad guys were thrown through windows had to be shot in the early morning, shortly after the breakaway sugar glass was made. As soon as the day warmed up, the sugar glass started to get sticky; if left too long, eventually it would flow. Modern breakaway glass is made from materials other than sugar. For example, one type of breakaway glass is made from a urethane liquid plastic.
On a candy thermometer, this would be the “hard crack” stage—if the hot sugar mass is dripped into a glass of cold water, it forms thin, brittle-hard strands of sugar candy glass (Chap. 8). At high temperatures, the sugar mixture is sufficiently fluid that it can be poured onto a cold table. As the mixture cools, the candy maker adds mint flavor and periodically turns the mass until it reaches a semi-plastic molten state suitable for forming and shaping. Making candy canes is a lot like blowing fine glass sculptures and intricate scientific glassware.
W. Hartel and AK. 1007/978-1-4614-9383-9_11, © Springer Science+Business Media New York 2014 41 42 Candy Bites tea and then do the same for a cup of hot tea. Stir and all the sugar dissolves in the hot version while myriad undissolved crystals remain at the bottom of the iced tea. That’s because the amount of sugar that can dissolve in water depends on the temperature— higher temperature, more sugar dissolves. Many materials are soluble in water and sucrose is one of the more soluble ones. At room temperature, a saturated solution, one that has as much sucrose dissolved as it can possibly hold, is two-thirds sucrose and one third water.