because viscosity is the thickness of a liquid and in order to make good candy the viscosity has to a certain thickness before you let it cool. If the viscosity is thick than the candy will be like taffy if it is runnier when you take it out than the candy will be hard.
Viscosity knowledge is important for candy makers to understand how ingredients will flow and interact during the candy-making process. By knowing the viscosity of ingredients like sugar syrups and chocolate, candy makers can control factors like texture, firmness, and stickiness in the final product. Adjusting viscosity through temperature or adding thickeners can help achieve the desired candy consistency.
High temperature=low viscosityLow temperature=high viscosity
Factors that affect a fluid's viscosity include temperature (higher temperatures lead to lower viscosity), pressure (increased pressure can increase viscosity), and the composition of the fluid (molecular size and shape can affect how easily molecules can flow past each other).
All of these factors affect the viscosity of magma. The amount of gases can influence the fluidity, while the silica content directly impacts thickness, and temperature affects the overall mobility of the magma. Therefore, none of these factors can be excluded as they all play a role in determining viscosity.
As temperature increases viscosity decreases.
Viscosity knowledge is important for candy makers to understand how ingredients will flow and interact during the candy-making process. By knowing the viscosity of ingredients like sugar syrups and chocolate, candy makers can control factors like texture, firmness, and stickiness in the final product. Adjusting viscosity through temperature or adding thickeners can help achieve the desired candy consistency.
A candy making system wherein a viscous candy mass is cooked and continuously fed through a closed chamber reactor wherein a gas, such as air under pressure, is homogeneously intermixed with the continuously proceeding melt product stream to incorporate gas bubbles of a predetermined microscopic size therein. The candy is cooked at a temperature well below its heat degradation temperature until a relatively high viscosity mass is obtained and the cooked viscosity is substantially maintained during the passage of the mass through the reactor chamber while elongated bubbles repeatedly created in the mass are repeatedly sliced when the product is forced through reduced size openings and a knife moves through the product at a speed such as to slice the elongated bubbles. The product is discharged from the chamber to atmosphere at the bubble slicing viscosity which may be described as "taffy-like".
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Pressure and temperature are the two factors that affect flow and viscosity. Viscosity refers to the resistance of a liquid to the shear forces.
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The two main factors that affect viscosity are temperature and silica content. Higher temperatures lower viscosity while higher silica content increases viscosity.
Because the maker of the candy adds acids, such as citric acid
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to make the candy shape proper
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