Description
Pam Gesford, The Hershey Company. Presented at the 2022 conference
According to the Oxford dictionary, rheology is the branch of physics dealing with the deformation and flow of matter, particularly, non-Newtonian flow of liquids and plastic flow of solids. Flow attributes are critical in controlling forming processes and have been used for years in candy making. Why is the deformation and flow of candy important in the production of sweets? Rheology plays a role in the ease of processing, or even ability to process, the final structural form of candy, and in flavor release and eating quality of finished products.
