Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

Every workday, at ten o’clock, at noon, and at three in the afternoon, Eran Baniel receives an alert on his phone: the call to taste. When I joined him on a Monday morning in January, in an office ...

Automated kneading and microscopy yield new findings in how sugar crystals form in confectionery, showing promise for improved texture control and potential for healthier, low-calorie alternatives ...