Chef De-Wet Visser
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Stages of Sugar when Boiled. 

  1. Strong Thread:
  2. Blow: 
  3. Soft Ball:
  4. Hard Ball:
  5. Soft Crack:
  6. Crack:
  7. Hard Crack: 
  8. Caramel: 
  9. Black Jack: 
Picture
  1.  104°C Glaze for sugared fruits.
  2. 110°C (‘Hand-test’ wire shape in loop – dip into
    solution, blow, long bubble will appear)
  3.  116°C (‘Hand-test’ – dip teaspoon into cold water, then into 
    boiling syrup, remove a little bit of sugar syrup, return to cold water, form a soft
    ball.)
  4.  128°C (‘Hand-test’ hard ball)
  5.  138°C (‘Hand-test’ – sugar will slightly crack)
  6.  145°C (‘Hand-test’ – sugar will break cleanly.) Uses: Sugar Ribbons, Blowing Sugar, Spun Sugar.
  7. 149°C (‘Hand-test – sugar will break cleanly if bitten
    between teeth and should not adhere to them if correctly cooked.)
    Uses: Pulled Sugar, Rock Sugar, Straw Sugar and Fruit
    Glaze.
  8. 175°C Changes colour to caramel.
  9. 179° C Sugar is burnt


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  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum