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Assuming that you work in a confectionery industry which include gum, sugars, and chocolates which are...

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Chemistry

Assuming that you work in a confectionery industry which includegum, sugars, and chocolates which are polysaccharides, describe ahypothetical method of developing a confectionery that will have ajelly-like consistency inner layer enclosed in a brittle outerlayer. (Clue: You may prepare each layer and alter their propertiesseparately prior to mixing. Provide biochemical explanation.)

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Developing a confectionery that will have a jellylike consistency inner layer enclosed in a brittle outer layer Inner layer can be prepared by using syrup of hydrolyzed sucrose or invert    See Answer
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