Peter Greweling, Culinary Institute of America

Hysteresis

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

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A delay in the action of a system. For example, agar can be considered as exhibiting hysteresis when it sets at about 40°C/105°F but, once gelled, melts only at about 85°C/185°F.

© 2007 All rights reserved. Published by Wiley.