Key Terms And Temperatures Flashcards
Define: Inversion
The process by which a double molecule of sugar (sucrose) combines with a molecule of water and changes into two simple sugar molecules (dextrose and levulose). This occurs when a sugar is boiled in a syrup containing an acid.
What is the relationship between syrup temperature and sugar texture?
The higher the temperature the harder the sugar will be. The cooler the syrup the softer the sugar will be.
What is the recommended temperature range for sugar work?
155 - 160 C
311 - 320 F
At what temperature is tartaric acid added to the syrup?
135 C
275 F
What temperature should colour be added to the boiling syrup for poured or pulled sugar?
125 C
260 F
Define: Spun Sugar
A mass of threadlike or hairlike strands of sugar used to decorate cakes and showpieces.
Define: Sugar Cage
Delicate, lacy sugar domes made of caramelized sugar.
Define: Poured Sugar (also called Cast Sugar)
Boiled sugar that is allowed to harden in various shapes.
Define: Isomalt
A sugar substitute chemically derived from regular sugar (sucrose).
Describe Pearling (also called Aerating)
The procedure of pulling and folding sugar to bring sugar to a workable temperature and consistency.
Define: Pulled Sugar
Sugar boiled to the hard-crack stage, allowed to harden slightly, then pulled it stretched until it develops a pearly sheen.
Define: Blown Sugar
Pulled sugar made into thin-walled , hollow shapes by being blown up like a balloon.
What temperature should pulled sugar be for working with?
Generally around 38 - 55C (100 - 130F)
What temperature should blown sugar be when working with it?
Generally 80C (175F)
What temperature should spun sugar be cooked to?
150-155C - It should be a bit liquidy and soft
