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  • Temperature (°F) Stages of Concentration Observations Picture

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    Dempsey Exconde
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    This document provides a table describing the stages of sugar concentration at different temperatures during sugar cooking. It lists the temperature ranges, stage names, observations of the syrup consistency, and a picture description for each stage from thread to brown liquid. The stages progress from a soft, loose thread to longer stiff strands that are firm and brittle as the temperature increases through soft ball, firm ball, hard ball, soft crack, hard crack, and finally caramelization.

    Original Description:

    Sugar cookery

    Original Title

    Sugar and Sugar Product

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    This document provides a table describing the stages of sugar concentration at different temperatures during sugar cooking. It lists the temperature ranges, stage names, observations of the syrup consistency, and a picture description for each stage from thread to brown liquid. The stages progress from a soft, loose thread to longer stiff strands that are firm and brittle as the temperature increases through soft ball, firm ball, hard ball, soft crack, hard crack, and finally caramelization.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Temperature (°F) Stages of Concentration Observations Picture

    Uploaded by

    Dempsey Exconde
    This document provides a table describing the stages of sugar concentration at different temperatures during sugar cooking. It lists the temperature ranges, stage names, observations of the syrup consistency, and a picture description for each stage from thread to brown liquid. The stages progress from a soft, loose thread to longer stiff strands that are firm and brittle as the temperature increases through soft ball, firm ball, hard ball, soft crack, hard crack, and finally caramelization.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Table 1.

    Sugar cookery
    Temperature Stages of Observations Picture
    (°F) Concentration

    230-234 Thread The syrup spins a


    soft, loose, short
    thread.

    235-340 Soft Ball The syrup forms a


    soft, pliable, sticky
    ball.

    244-248 Firm Ball The syrup forms a


    firm, but still pliable,
    sticky ball.

    250-266 Hard Ball The syrup forms a


    hard, sticky ball.

    270-290 Soft Crack The syrup forms


    longer strands that
    are firm, but yet
    remain pliable.

    300-310 Hard Crack The syrup forms stiff


    strands that are firm
    and brittle.

    360 Brown Liquid The syrup changes


    (caramelization) color, ranging from a
    light golden to a
    dark amber brown. It
    forms hard strands
    that are firm and
    brittle.

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