FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 29 : Processing and Preparation of Sugar and Related Products

Sugar cookery

Testing the doneness of sugar mixtures by measuring the temperature of the boiling solution is a method of estimating the concentration of sugar in the mixture. The final concentration of sugar is related, in general to the consistency of the product when it is completely prepared, the more concentrated the sugar solution, the firmer the consistency of the finished product.

Table: Stages of sugar cookery

Product	oC	oF	Doneness	Description of test
Syrup (Gulab jamun, Jalebi)	110-112	230-234	Thread	Syrup spins a 2-inch thread between thumb and first finger
Barfi Fondant Fudge	112-115	234-240	Soft ball	Syrup when dropped in cold water forms ball that flattens on removal from water
Boondi Laddoo	118-120	244-248	Firm ball	Syrup when dropped into very cold water forms a ball that does not flatten on removal from water.
Divinity Marshmallows	121-130	250-256	Hard ball	Syrup when dropped into very cold water forms a ball that is hard enough to hold its shape.
Butterscotch Toffies	132-143	270-290	Soft crack	Syrup when dropped into very cold water, threads that are hard but not brittle.
Brittle Glace Chikki	149-154	300-310	Hard crack	Syrup when dropped into very cold water threads that are hard and brittle.
Barley Sugar	160	320	Clear liquid	Sugar liquefies
Caramel (peanut brittle)	170	338	Brown liquid	Liquid becomes brown.

Source: Manay Shakunthala, N. and Shadaksharaswamy M., 2001.

Crystallisation