Dr. Rich Hartel, Confectionery Scientist from the University of Wisconsin, is back (he gave the wonderful presentation on candy crystallization 2 years ago.) This time he will speak on “Caramel Science”.
Thursday November 5th Salt Lake City, Utah Joseph Smith Memorial BuildingLearn what causes caramels to turn brown? What factors affect the texture of caramel?
Attend this session and you’ll learn about the science behind caramel manufacture.
Free samples included.
For more information including registration, cost and location check out the new website for the Rocky Mountain Section of the American Association of Candy Technologists at:
www.aactrm.org
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