Tag: Sugar crystallization

Did you know that glucose is only about 74% as sweet as regular table sugar, making it the secret weapon for controlling sweetness while manipulating texture? Understanding what glucose does in desserts is key for home bakers and professional confectioners alike to achieve a perfect, professional result.

Did you know cream of tartar is a byproduct of the winemaking process? So, what does cream of tartar prevent from forming? This acidic powder is a powerhouse kitchen ingredient that stops several common culinary issues, from deflated meringue to gritty homemade candy.

Over a century ago, German chemist Gottlieb Kirchhoff outlined the basic process for deriving corn syrup from corn starch, a discovery that has since made it a staple in the food industry. So, what is the purpose of adding corn syrup to a recipe, beyond simply making it sweeter? It's a multifunctional ingredient that fundamentally alters the texture, stability, and longevity of many culinary creations.