Peter Greweling, Culinary Institute of America

Crystalline

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
Sugar or fat that is not amorphous but has a highly ordered molecular structure. Fudge and fondant both contain crystalline sugar.

© 2007 All rights reserved. Published by Wiley.