Description
Elizabeth Hageman, Warrell Creations. Presented at the 2019 conference
No matter what the product, everyone eats with their eyes. The color, the smell and the texture all contribute to a preconceived notion prior to even tasting a confection. Certain confections have already established that preconceived notion to the point where even the slightest nuance will lead to an off-note. This is apparent when it comes to texture, and especially texture in confections. When the smooth, stretchy, rich caramel suddenly becomes short and granular, the texture shows the phenomenon of sugar crystallization and how it can be controlled. Demonstrations and caramel samples will help illustrate sugar crystallization at its finest.
