AJAR.id – Hello Ajarian! In sugar work there are a lot of different measurement systems and scales that can be used to achieve an accurate and consistent product. There is a direct relationship between the temperature of a sugar solution and it’s viscosity, a few minutes or degrees either way can dramatically change the finished product.
Below is a chart, which references four different measuring systems, the Brix and Baume scales show readings from hot syrups:
Different types and qualities of thermometers can give a slightly different reading, as well as differing ingredient qualities and environmental conditions. You may find that slight recipe and temperature adjustments may be required.
After hard ball stage it is advisable to use a good quality thermometer or physical testing and observation for measuring the consistency of the sugar syrup.
Nurturing You to Grow!
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare and Display Sugar Work