Crystallization Is Key in Confectionery Processes

Controlling crystallization is one of the most critical objectives of most confectionery processes. It is an interesting and baffling phenomenon, influenced by many factors which are not well understood. Confections, of course, are immensely varied and popular foods, usually based on one or more sweeteners and often incorporating chocolate or cocoa as well. The processes and equipment used have evolved over the years, mostly in an empirical fashion.

Richard Hartel, Professor of Food Science at th…