Peter Greweling, Culinary Institute of America

Bound Water

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Water that is chemically bound to other substances, such as sugars. Bound water does not contribute to water activity. See Water activity.

© 2007 All rights reserved. Published by Wiley.