On Food and Cooking

syrup’s viscosity is that it imparts a thick, chewy texture to foods. And because it includes glucose, a wa ...

populations of different chains, the manufacturer can tailor the syrup’s balance of sweetening and thickening ...

body with little sweetness and moisture absorption. High-fructose corn syrups are around 75% fructose plus ...

the predecessor of modern-day high-tech corn syrups. Along with honey, malt syrup was the primary sweetener in ...

of browning reactions. In the second stage, the malted grain is mixed with some water and with unmalted ...

Minerals 1 Total sugars 60 Glucose 7–10 Maltose (double-glucose chains) 40 Maltotriose (triple-glucose chains) 10–15 Longer g ...

and Confectionery All sugar candies, whether brittle or creamy or chewy, are essentially mixtures of two ingredients ...

The first factor that influences candy texture is the concentration of sugar in the cooked syrup. Confectioners ...

Frostings, Icings, and Glazes Frostings, icings, and glazes are sweet coatings for cakes and other baked ...

vegetable shortening — to make a sweet, creamy, light mass. The sugar particles must be small enoug ...

of sugar and water until it boils, and then keep it at the boil and watch its temperature. At 235ºF/113ºC, ...

cooled ball becomes harder. The most concentrated syrups make a cracking sound as they turn ...

the heat goes into the work of evaporating water molecules from the syrup, and less into actually rai ...

and grainy. If it forms many millions of microscopic crystals that are lubricated by just the right amount ...

in Cold-Water Test Boiling Point* ºF/ºC Confection Thread 215–235/102–113 Syrups, preserves Soft ball 235–240/113–116 Fond ...

but begins to break down and caramelize. Boiling points depend on elevation. For each 1,000 feet/305 meters ...

temperature. The rapidly moving water molecules in a hot sugar solution can keep more sugar molecules disso ...

“seeds,” and the growth of those seeds into mature, full-sized crystals. Seed formation determines how many c ...

Particles, Temperature, and Stirring Influence Crystallization The crystal “seed” is an initial surface to which suga ...

Experienced candy makers therefore prevent premature crystallization by using wooden spoons, avoiding agitation o ...