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Questions and Answers
At which temperature range does sugar reach the 'Soft crack' stage?
Which description matches the sugar stage at 234-240 °C?
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?
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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?
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Which temperature range corresponds to the 'Hard crack' stage?
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What texture does sugar have between 250-256 °C?
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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?
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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?
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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.
