Additionally, if cold and concentrated enough the lactose may crystallize out of solution. Fat crystals are relatively large and the spaces between them are large. Small crystals rapid cooling and rapid agitation. Large crystals -slow cooling, no agitation. Melting point of fat changes with each change in type of crystal.
Homogeneity causes transformation to coarse crystals.
If peanut brittle was made, explain how the bubbles developed in the structure. Explain how the temperture at which a candy is beaten influences the firmness of the final product. What does temperature tell you about sugar concentration. If peanut brittle was made, explain how the bubbles developed in the structure. Explain how the temperture at which a candy is beaten influences the firmness of the final product.