smith-14

smith-14 - shape until pressed. Hard ball 250 F to 268 F...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
S F L 1 1 0 W e e k 1 3 – C a n d y | 1 READING ASSIGNMENT: “Melting Chocolate,” BCC pg. 178 “Candy Cooking Tests,” BCC pg. 188 “How to Test Candy,” BCC pg. 188 Pg. 178 MELTING CHOCOLATE [ Picture ] This melted chocolate is smooth and cream; there are no problems. [ Picture ] This melted chocolate has seized, forming a dull, grainy, solid mass because it was melted over too high a heat or a very small amount of liquid was added. [ Picture ] To make seized chocolate smooth and creamy again, stir in or beat in with wire whish at least 1 tablespoon water, melted butter, vegetable oil or melted vegetable shortening. Heat over very low heat, if necessary stirring constantly. Pg. 188 CANDY COOKING TESTS Hardness Temperature Cold-Water Test Thread 230 ° F to 233 ° F Fine, thin, 2-inch thread that falls off spoon when removed from hot mixture Soft ball 234 ° F to 240 ° F Forms a soft ball that flattens between fingers. Firm ball 242 ° F to 248 ° F Forms a firm ball that holds its
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: shape until pressed. Hard ball 250 F to 268 F Forms a hard ball that holds its shape but is still pliable. Soft crack 270 F to 290 F Separates into hard but pliable threads. Hard crack 300 F to 310 F Separates into hard, brittle threads that break easily. Pg. 188 HOW TO TEST CANDY [ Picture ] Thread Stage: Fine, thin, 2-inch thread falls off spoon when removed from hot mixture. [ Picture ] Soft ball stage: Forms a soft ball that flattens between fingers. [ Picture ] Firm ball stage: Forms a firm ball that holds its shape until pressed. [ Picture ] Hard ball stage: Forms a hard ball that holds its shape but is still pliable. S F L 1 1 0 W e e k 1 3 C a n d y | 2 [ Picture ] Soft crack stage: Separates into hard but pliable threads. [ Picture ] Hard crack stage: Separates into hard, brittle threads that break easily....
View Full Document

Page1 / 2

smith-14 - shape until pressed. Hard ball 250 F to 268 F...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online