What is the thermometer?

Candy Thermometer is a type of large, glass mercury thermometer that measures sugar syrup during cooking. For sugar, this does what a mest thermometer does for meat, with the only difference that the thermometer can read higher temperature levels. It is generally designed to measure temperatures up to 40 ° F (about 4.4 ° C) and up to 400 ° F (about 204.4 ° C).

The use of this thermometer involves its location in a permanent or hanging position in the pelvis when cooking sugar. When using the thermometer of confectionery, part of the bulb should not touch the bottom of the pelvis. If so, the thermometer will bring a very high temperature.

There are several styles of confectionery thermometer from which you can choose. One of the older styles comes with a function based on liquid. Another has a digital display. With this type of thermometer, the chef can identify different phases of sugar when heated. These include soft-ball, soft crack, hard crack, very hard ball, thread and caramelized sugar. Each phase of the sugar cooking process is displayedNext to its suitable temperature. The rectangular thermometer is closed in the corresponding metal frame designed to prevent the bulb. If this type slips into the pan and the bulb touches the base, it does not show reading. This helps to ensure that the correct reading is measured every time.

Candy Thermometer is a vital tool in making candies. The reason is the exact timing necessary during the cooking period. With this, a type of consistency can be provided at the end of the confectionery production process. Without it, the candy can disintegrate too easily, burst or otherwise cannot maintain its right shape.