2/7 Review Sugar

When Sugar reaches 140c to 180c to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust “browning” is also called
Answers:

1. Maillard reaction
2. enzyme activity
3. rapid dough caramelisation
4. maltose sugar

What is the difference between icing sugar and icing mixture?
Answers

1. no difference
2. icing mixture has added starch
3. icing sugar is a larger crystal
4. icing mixture is not sugar

What sugar reaches 140 to 180 to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust "browning" is also called mallard reaction.

What is the difference between icing sugar and icing mixture?
Icing mixture is not sugar.