Chocolate is relatively resistant to mold due to low water content and lack of natural nutrients, but prolonged storage in high-humidity conditions creates mold risk. Understanding when chocolate is vulnerable…

Xanthan gum—a bacterial polysaccharide—mimics gluten's structural properties in gluten-free baking, creating elasticity, moisture retention, and texture similar to wheat-based products. Understanding xanthan gum's chemistry and proper usage explains why gluten-free…

How Is Candy Made? From sugar syrup to sweet treats through cooking, molding, and precise temperature control. The Overview Candy encompasses diverse confections—hard candy, chocolate, gummies, taffy—each made through different…