Stages of cookery. In part the descriptions of stages of cookery of
sugar sirups are from "Terminology Used in Food Preparation." A sucrose
solution that has reached a concentration indicated by a temperature of
110° to 112°C. does not form a ball when a portion of the sirup is tested
in ice water, but spins a two-inch thread when dropped from a fork or
spoon.
At a temperature of 113° to 115°C. a soft ball is formed when a
portion of the sirup is tested in ice water. This ball is easily molded in the
water, but does not retain its shape at room temperature. Sirup cooked to
this stage is used for fondant, fudge, and penuchi.
At a temperature of 118°C. a firmer ball is obtained. At 122°C. the
ball is still harder and less readily molded in the water. At 122°C. the
ball retains its shape at room temperature. Sirups for caramels are cooked
to 118° to 122°C. Temperatures of 118° to 123°C. are used for sucrose
sirups that are to be poured over beaten egg white.
The sirup at temperatures of 121° to 130°C. forms an increasingly
harder ball, which holds its shape, yet is plastic, when a portion is dropped
into ice water; it is used for popcorn balls, nougat, divinity, and some
taffies. The sirup at temperatures of 132° to 143°, called the soft-crack
stage, separates into threads which are hard but not brittle when dropped
into ice water. It is used for butterscotch and taffies. Sirups cooked to 149°
to 154°C., the hard-crack stage, separate into separate threads which are
hard and brittle when dropped into cold water ; used for brittles and glaces.
The length of the thread or hair that forms when a fork or spoon
containing some of the sirup is lifted into the air may also be used to
indicate the stage of cookery.
Effect upon stage of cookery of addition of corn sirup and
other sugars to sucrose solutions. The addition of corn sirups and
other sugars to sucrose solutions modifies the firmness of the portion tested
at a definite temperature in cold water.
Commercial corn sirup is composed of dextrin, dextrose, maltose, water,
and a small amount of ash. Frandsen, Rovner, and Luithly state that its
composition is as follows:
Per Cent
Dextrin 29 . 8 to 45 . 3
Maltose 4.6 to 19.3
Dextrose 34 . 3 to 36 . 5
Ash 0.32 to 0.52
Water .• 14.2 to 17.2
Since the composition of corn sirups may vary slightly, this may result
in different degrees of firmness when different corn sirups are used with
56
SUGAR COOKERY
sucrose solutions. The use of corn sirup with sucrose in taffy, brittles, or
caramels, candies that do not require crystallization, produces a definite
stage of hardness when determined by the cold-water test at a lower
temperature than when sucrose is used alone. Dextrin is the ingredient of
the corn sirup that brings about this result, for if dextrin is used alone with
sucrose the temperature for a definite degree of hardness is still lower than
when corn sirup is used. In some of the early references on sugar cookery
the term glucose is used for corn sirup.
Table 1 1 shows the effect of different proportions of sugar upon the
stage of hardness in sugar cookery. Miss Daniels has reported similar
results in part.
TABLE 11
Amt. of
Amt. of
Amt. of
Amt. of
Soft
Medium
Hard
Crack
Cara-
dextrin
corn
sucrose
dextrose
ball
ball
ball
melized
sirup
Temp.
Temp.
Temp.
Temp.
Temp.
°C.
X.
°C.
°c.
°C.
1 cup
1 cup
Page 49
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Stages of cookery. In part the descriptions of stages of cookery of
sugar sirups are from "Terminology Used in Food Preparation." A sucrose
solution that has reached a concentration indicated by a temperature of
110° to 112°C. does not form a ball when a portion of the sirup is tested
in ice water, but spins a two-inch thread when dropped from a fork or
spoon.
At a temperature of 113° to 115°C. a soft ball is formed when a
portion of the sirup is tested in ice water. This ball is easily molded in the
water, but does not retain its shape at room temperature. Sirup cooked to
this stage is used for fondant, fudge, and penuchi.
At a temperature of 118°C. a firmer ball is obtained. At 122°C. the
ball is still harder and less readily molded in the water. At 122°C. the
ball retains its shape at room temperature. Sirups for caramels are cooked
to 118° to 122°C. Temperatures of 118° to 123°C. are used for sucrose
sirups that are to be poured over beaten egg white.
The sirup at temperatures of 121° to 130°C. forms an increasingly
harder ball, which holds its shape, yet is plastic, when a portion is dropped
into ice water; it is used for popcorn balls, nougat, divinity, and some
taffies. The sirup at temperatures of 132° to 143°, called the soft-crack
stage, separates into threads which are hard but not brittle when dropped
into ice water. It is used for butterscotch and taffies. Sirups cooked to 149°
to 154°C., the hard-crack stage, separate into separate threads which are
hard and brittle when dropped into cold water ; used for brittles and glaces.
The length of the thread or hair that forms when a fork or spoon
containing some of the sirup is lifted into the air may also be used to
indicate the stage of cookery.
Effect upon stage of cookery of addition of corn sirup and
other sugars to sucrose solutions. The addition of corn sirups and
other sugars to sucrose solutions modifies the firmness of the portion tested
at a definite temperature in cold water.
Commercial corn sirup is composed of dextrin, dextrose, maltose, water,
and a small amount of ash. Frandsen, Rovner, and Luithly state that its
composition is as follows:
Per Cent
Dextrin 29 . 8 to 45 . 3
Maltose 4.6 to 19.3
Dextrose 34 . 3 to 36 . 5
Ash 0.32 to 0.52
Water .• 14.2 to 17.2
Since the composition of corn sirups may vary slightly, this may result
in different degrees of firmness when different corn sirups are used with
56
SUGAR COOKERY
sucrose solutions. The use of corn sirup with sucrose in taffy, brittles, or
caramels, candies that do not require crystallization, produces a definite
stage of hardness when determined by the cold-water test at a lower
temperature than when sucrose is used alone. Dextrin is the ingredient of
the corn sirup that brings about this result, for if dextrin is used alone with
sucrose the temperature for a definite degree of hardness is still lower than
when corn sirup is used. In some of the early references on sugar cookery
the term glucose is used for corn sirup.
Table 1 1 shows the effect of different proportions of sugar upon the
stage of hardness in sugar cookery. Miss Daniels has reported similar
results in part.
TABLE 11
Amt. of
Amt. of
Amt. of
Amt. of
Soft
Medium
Hard
Crack
Cara-
dextrin
corn
sucrose
dextrose
ball
ball
ball
melized
sirup
Temp.
Temp.
Temp.
Temp.
Temp.
°C.
X.
°C.
°c.
°C.
1 cup
1 cup