Description
Justin May, The Hershey Company. Presented at the 2019 conference
The recipes, methods and procedures used to make confectionery products are often well-known and carefully passed down. The reasons behind these methods and procedures are often not. The control of sucrose crystallization is one of the most important parts of confectionery manufacturing. This presentation will review the critical aspects of processing for controlling crystallization. We’ll review how the type of process used and how we interact with the process can be the determining factors between success and failure in the factory. We will also explore some post-production considerations.
