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Observing and practicing water activity procedures

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Reference no: EM133372902

Questions

1. Why is water activity an important to the chocolatier? List 3 elements where water activity is important.

Is water activity an important aspect to all food production?

2. What are the negative impacts of not observing and practicing water activity procedures?

3. What has a longer shelf life - a handmade chocolate truffle or a jar of Nutella? Explain your reasoning.

Reference no: EM133372902

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