Peter Greweling, Culinary Institute of America

Cold Flow

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
The tendency of a center to ooze and change shape when held at room temperature. Taffy exhibits cold flow and must therefore be wrapped to hold its shape. Caramels should not exhibit cold flow and should therefore keep their shape after they are cut.

© 2007 All rights reserved. Published by Wiley.