View
312
Download
2
Category
Preview:
Citation preview
What happens when you heat
a sugar solution?
Supersaturated
saturatedSugar solution
Much sugar
water
sugar
Supersaturation
Supersaturation is an unstable state.
The sugar molecules will begin to crystallize back into a solid at the least provocation.
• Sugar Crystal• Crystal form
something like release locking together, except that instead of legos pieces, there a molecules. If some of the molecules are different size and shape, they won’t fit together and a crystal doesn’t form
Variation in ingredients used, temperature of boiling, and method of shaping
possible to make a wide variety of products.
Balance the recipe Prepare the ingredients Mix together the ingredientsBoil the mixture until the desired temperature has been reached Cool Shape Pack
Principles of Sugar Confectionery Production
Many factors affect the production and storage of
sweets:
The degree of sucrose inversion (see below)
The time and temperature of boiling
The residual moisture content in the
confectionery
The addition of other ingredients.
Principles of Sugar Confectionery Production
“The amount of invert sugar in the candy/sweets
must be controlled!!!!”
Tartar, citric acid can be used in controlling
amount of inversion
If too much sticky candy (take up water from
the air).
If too little insufficient to prevent crystallization
of the sucrose.
Non-crystalline (Hard candy) 10-15% of invert
sugar
Degree of Sucrose Inversion
A candy thermometer, also known as a sugar thermometer, is a thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. These thermometers can also be used to measure hot oil for deep frying.
There are several kinds of candy thermometers available 1)traditional liquid, 2)coil spring "dial“ and 3)digital.
The digital thermometers tend to read the temperature more quickly and accurately, and some models have an alarm when the thermometer hits a certain temperature. Many models have markers for the various stages of sugar cooking.
A candy thermometer is similar to a meat thermometer except that it can read higher temperatures (usually 400°F/200°C or more).
Candy Thermometer
Time & Temperature Boiling
Sucrose concentration (per cent)
Degrees C Boiling point *
Degrees F Boiling point *
40 101.4 214.5
50 102 215.5
60 103 217.5
70 105.5 222
75 108 227
80 111 232
85 116 241
90 122 252
95 130 266
Variations in boiling temperature can make a difference between a sticky, cloudy sweet or a dry, clear sweet.
Cooked Sugar Test and Temperature
Bentuk Suhu (oC ) Keterangan
Thread 102 A brittle thread when pulled
Pearl 104 – 106 Forms pliable thread. Pull off in sheets from a spoon
Souffle 106 – 112 Boiling sugar creates small bubbles resembling snowflakes
Soft ball 112 - 116 Sugar syrup forms ball in water but flattens out when removed
Firm ball 117 – 120 Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers
Hard ball
121 – 131 Sugar syrup forms ball in water and hold its shape in a tigth, slightly pliable ball
Soft crack
132 – 143 Sugar syrup forms stiff threads in water
Firm crack
145 Sugar syrup has lost all of its water. Fallowing stages are critical and temperature should be watched very carefully
Bentuk Suhu (oC )
Keterangan
Hard crack
149-154 Sugar syrup forms hard, brittle threads when dropped into water
Liquid sugar
160 Melting point of sugar
Ligth caramel
166 – 177 Syrup turns very pale amber color darkening to a rich golden
Medium caramel
177 – 188 Syrup continues to darken, turning from light brown to a dark mahogany
Dark caramel
188 – 204 Syrup becomes very dark brown, nearly black and gives off a very burnt aroma. Used only for coloring, not for confections
Black jack
+204 Black color, dark smoke. No practical use for this
Cooked Sugar Test and Temperature
Jelly 105oC
Syrup 110oC
Fudge or Creams 115oC
Caramels or Divinity 121oC
Taffy or marshmallows 126.7oC
Butterscotch or Popcorn Balls
137.7oC
Peanut Brittle 150oC
Glace or Barley Sugar 160oC
Type of sweet Temperature range for boiling (Degrees C)
Fondants 116-121
Fudge 116
Caramels and regular toffee 118-132
Hard toffee (e.g. butterscotch)
146-154
Hard-boiled sweets 149-166
Sweet and Boiling Temperature
Moisture Content
The water left in the sweet will influence its storage behaviour
and determine whether the product will dry out, or pick up,
moisture.
For sweets which contain more than 4% moisture, it is likely
that sucrose will crystallize on storage.
The surface of the sweet will absorb water, the sucrose solution
will subsequently weaken, and crystallization will occur at the
surface - later spreading throughout the sweet.
Added ingredients •The addition of certain ingredients can affect the temperature of boiling.
For example, if liquid milk is used in the production of toffees,
the moisture content of the mixture immediately increases
Therefore require a longer boiling time in order to reach the
desired moisture content.
•Added ingredients also have an effect on the shelf-life of the sweet.
Toffees, caramels, and fudges, which contain milk-solids and fat, have a
higher viscosity, which controls crystallization.
On the other hand, the use of fats may make the sweet
prone to rancidity, and consequently the shelf-life will be shortened.
Type of CandyFondants is made by boiling a sugar solution + glucose syrup. The mixture is boiled to a temperature in the range of 116-121°C cooled, and then beaten in order to control the crystallization process and
reduce the size of the crystals.
Creams / Crystalline are fondants which have been diluted with a weak sugar solution or water. These products are not very stable due to their high water content have a shorter shelf-life than many other sugar confectionery products. are commonly used as soft centres for chocolates and other sweets.
Gelatin sweets These sweets include gums, jellies, pastilles, and marshmallows. They are distinct from other sweets as they have a rather spongy texture
which is set by gelatin.
Type of CandyToffee and caramels These are made from sugar solutions with the addition of ingredients such
as milk-solids and fats. Toffees have a lower moisture content than caramels consequently have a harder texture. As the product does not need to be clear, it is possible to use unrefined
sugar such as jaggery or gur, instead of white granular sugar.
Hard-boiled sweets • These are made from a concentrated solution of sugar
• heated and then cooled to form a solid mass containing less than 2% moisture.
• Within this group of products there is a wide scope to create many different colours, flavours and shapes through the use of added flavourings and colourings.
Confectionery Processing Stage
Mix ingredients
Boil Cool Beat Form/set
Hard-boiled sweets
* * * *
Fondant * * * * *
Toffees/caramels * * * *
Fudge * * * * *
Jellies * * * *
Marshmallows * * * * *
Recommended