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SUGAR
Any class of sweet tasting
carbohydrates, formed naturally in the leaves of numerous plants, but consentrated
mainly in the roots, stems, and fruit.
Begins Melting at 170 degrees
Beaten with egg yolks it
forms a creamy form
Beaten with egg whites it
provinces a base for meringues
Melting 11oz water to 2/14 lbs sugar. Slowly melt over low heat and never stir.
STATES OF COOKING SUGAR
Coated (212 degrees) absolutely translucent syrup about to come to a boil. Skewer is dipped in it and withdrawn immediately, the syrup coats its surface.
(SMALL THREAD OR SMALL
GLOSS)
214 degrees, sugar is capable
of being parted and at this stage is used for almond paste.
LARGE THREAD
215-217 degrees, commonly
used for buttercreams, Icings, and frostings.
SMALL PEARL
217-222 degrees, commonly
used for jams
LARGE PEARL
224-228 degrees, commonly
used for sugar coated fruits, icings
241-244 degrees: Soft Caramel
250-255 degrees: Snowy Flakes
are formed
265-275 degrees: Hardens
in cold water
295-300 degrees: Decorations
302-323 degrees: Carmelization