Peter Greweling, Culinary Institute of America

Humectant

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
An ingredient that tends to keep products moist due to its hygroscopicity. Invert sugar is an excellent humectant.

© 2007 All rights reserved. Published by Wiley.