Peter Greweling, Culinary Institute of America

Osmosis

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 diffusion of water through a semipermeable membrane. It is through osmosis that the water in the cells of fruit is replaced with sugar syrup when candying fruit.

© 2007 All rights reserved. Published by Wiley.