Podcast
Questions and Answers
At which temperature range does sugar reach the 'Soft crack' stage?
At which temperature range does sugar reach the 'Soft crack' stage?
Which description matches the sugar stage at 234-240 °C?
Which description matches the sugar stage at 234-240 °C?
At what temperature does sugar become a clear liquid?
At what temperature does sugar become a clear liquid?
Which sugar stage involves the syrup forming threads that are hard but not brittle when dropped into very cold water?
Which sugar stage involves the syrup forming threads that are hard but not brittle when dropped into very cold water?
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At what temperature does sugar reach the 'Butterscotch' stage?
At what temperature does sugar reach the 'Butterscotch' stage?
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What is the description of the test for sugar at the 'Syrup' stage between 110-112 °C?
What is the description of the test for sugar at the 'Syrup' stage between 110-112 °C?
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Which temperature range corresponds to the 'Hard crack' stage?
Which temperature range corresponds to the 'Hard crack' stage?
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What texture does sugar have between 250-256 °C?
What texture does sugar have between 250-256 °C?
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At what temperature does sugar reach the 'Firm ball' stage?
At what temperature does sugar reach the 'Firm ball' stage?
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What is the correct description for the sugar stage at 230-234 °C?
What is the correct description for the sugar stage at 230-234 °C?
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Which sugar stage involves the syrup forming threads that are hard but not brittle when dropped into very cold water?
Which sugar stage involves the syrup forming threads that are hard but not brittle when dropped into very cold water?
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What is the sugar stage called when the liquid becomes brown at 338 °C?
What is the sugar stage called when the liquid becomes brown at 338 °C?
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Study Notes
Stages of Sugar Cookery
- Sugar reaches the Syrup stage at 110-112°C, characterized by spinning a 2-inch thread between thumb and first finger.
- At 112-115°C, sugar is ideal for making Gulab Jamun and Jalebi.
Stage Descriptions
- Barfi stage: 118-120°C
- Fondant stage: 121-130°C
- Butterscotch stage: 132-143°C
- Toffies stage: 149-154°C
- Chikki stage: 160°C
- Barley Sugar stage: 170°C
Tests for Doneness
- Thread stage: 230-234°C, syrup forms a ball that flattens when removed from cold water.
- Soft ball stage: 234-240°C, syrup forms a ball that doesn't flatten when removed from cold water.
- Firm ball stage: 244-248°C, syrup forms a ball that holds its shape in very cold water.
- Hard ball stage: 250-256°C, syrup forms a hard ball that holds its shape in very cold water.
- Soft crack stage: 270-290°C, syrup forms threads that are hard but not brittle in very cold water.
- Hard crack stage: 300-310°C, syrup forms threads that are hard and brittle in very cold water.
High-Temperature Effects
- At 320°C, sugar liquefies and becomes a clear liquid.
- At 338°C, the liquid becomes brown.
Stages of Sugar Cookery
- Sugar reaches the Syrup stage at 110-112°C, characterized by spinning a 2-inch thread between thumb and first finger.
- At 112-115°C, sugar is ideal for making Gulab Jamun and Jalebi.
Stage Descriptions
- Barfi stage: 118-120°C
- Fondant stage: 121-130°C
- Butterscotch stage: 132-143°C
- Toffies stage: 149-154°C
- Chikki stage: 160°C
- Barley Sugar stage: 170°C
Tests for Doneness
- Thread stage: 230-234°C, syrup forms a ball that flattens when removed from cold water.
- Soft ball stage: 234-240°C, syrup forms a ball that doesn't flatten when removed from cold water.
- Firm ball stage: 244-248°C, syrup forms a ball that holds its shape in very cold water.
- Hard ball stage: 250-256°C, syrup forms a hard ball that holds its shape in very cold water.
- Soft crack stage: 270-290°C, syrup forms threads that are hard but not brittle in very cold water.
- Hard crack stage: 300-310°C, syrup forms threads that are hard and brittle in very cold water.
High-Temperature Effects
- At 320°C, sugar liquefies and becomes a clear liquid.
- At 338°C, the liquid becomes brown.
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Description
Learn the different stages of sugar cookery based on temperature and texture, including syrup, barfi, fondant, and butterscotch. Determine the sugar's stage with a simple test.
