Crystallisation is the process by which dissolved or molten molecules come together into an ordered crystal lattice, turning a liquid or solution into a structured solid. It runs in two stages: nucleation, when a few molecules first lock into a stable cluster, and growth, as more molecules attach to the faces of that nucleus. In food manufacture the process is deliberately steered to build texture. Seeding fondant with fine crystals and agitating it at the right temperature produces the smooth, melt-in-the-mouth grain of a good confection; uncontrolled crystallisation in ice cream or frozen desserts makes the same product coarse and icy. Salt, sugar, and lactose crystallisation shape everything from cheese grit to chocolate bloom. Controlling crystal size, form, and timing is therefore one of the core skills of confectionery and dairy technology.