What temperature should molds be prior to lining?
Shell Molding

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University
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Hard
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1.
FLASHCARD QUESTION
Front
Back
80 F-85 F
2.
FLASHCARD QUESTION
Front
Why will overseeded chocolate not release easily from molds?
Back
It has already contracted in the bowl
3.
FLASHCARD QUESTION
Front
Why will underseeded chocolate not release easily from molds?
Back
It forms too few crystals
4.
FLASHCARD QUESTION
Front
Why should filling be fluid when depositing into shell molds?
Back
To create an even surface for sealing
5.
FLASHCARD QUESTION
Front
Why should chocolate molds be polished prior to use?
Back
For better shine.
6.
FLASHCARD QUESTION
Front
Latent heat of crystallization is
Back
a substance releasing heat as it crystallizes
7.
FLASHCARD QUESTION
Front
If not removed, latent heat of crystallization can cause
Back
bloom
8.
FLASHCARD QUESTION
Front
True or false: Chocolate makes a mirror image of whatever it sets on
Back
True
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