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COOK 310 UTS Breads & Slow Movement Questions & Case Study

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Here have 3 question need to be done as well, please use the separated word document for the belong queations:How is water activity an important aspect to the confectionery industry?Is water activity an important aspect to all food production?Which confection is more stable based on its water activity level, a ganache filled praline or a piece of chewy caramel?  Explain why.