Sugar and Confectionaries Technology

Attempt the following questions to check your understanding of the subject:

PART 1

1. Discuss problems encountered in the manufacture of Caramel, fudge and toffees and any solutions to these problems [10 Marks] ]
2. Describe the manufacturing process for hard boiled sweets [10 marks]
3. Discuss the manufacture of chocolate [10 Marks]
4. Discuss non enzymatic browning in the manufacture of confectionaries and factors affecting it                                                                                                 [10 Marks]
5. Describe spoilage processes involved in caramels [10 Marks]

PART 2

6. Discuss the Factors influencing imbibition during in the recovery of sugar from sugar cane                                                                                                             [10 marks]
7. Compare and contrast the phosphatation and carbonatation processes applied in the refining of sugar [10 marks]
8. Describe the stages involved in the recovery of sugar from sugar beet outlining key differences as compared to the processes applied in recovery of sugar from cane.                                                                                                                         [10 marks]
9. Discuss the constraints and challenges currently facing the sugar industry in Kenya and ways in which they can be addressed. Outline any policy changes that can be instituted to solve these problems [10 marks]
10. Discuss key value added by-products from sugar processing industries [10 Marks]

10. Discuss problems encountered in the manufacture of Caramel, fudge and toffees and any solutions to these problems [10 Marks] ]
11. Describe the manufacturing process for hard boiled sweets [10 marks]
12. Discuss the manufacture of chocolate [10 Marks]
13. Discuss non enzymatic browning in the manufacture of confectionaries and factors affecting it [10 Marks]
14. Describe spoilage processes involved in caramels [10 Marks]