Solution to a crystallisation problem in confectionery
15 January 2015
One of our clients had a problem with crystallisation in confectionery. Using calculations we came up with several alternative recipes in order to solve this problem. These recipes were then tested using a test developed specifically for stimulating sugar crystallisation. All the alternatives that we came up with worked, which meant that the client was able to choose between the alternatives we had worked out. After a few additional recommendations regarding the production of these products, the problem was definitively solved.
