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Old 21-10-2003, 11:00 PM
H. W. Hans Kuntze
 
Posts: n/a
Default Sugar cooking temperatures

Title: Les stades de cuisson du sucre
Categories: Prep. base, Info, Sucre
Yield: 1 TEXTE

MMMMM-----------------------------QUELLE------------------------------
-- D'apres le Larousse
-- gastronomique, 1984, entre
-- autres sources
-- Resume par par Rene Gagnaux

: stade oC densit=E9 =E9valuation manuelle

: napp=E9 100 1.240 nappe translucide
: petit filet 101 1.251 filet 2 =E0 3 mm
: grand filet ou liss=E9 102/103 1.262 filament 0.5 cm
: petit perl=E9 104/105 1.296 bulles arrondies
: grand perl=E9 ou souffl=E9 107 1.319 bulles =E0 l'=E9cumoi=
re
: petit boul=E9 109/116 1.344 boule molle
: grand boul=E9 120/126 1.357 boule plus dure
: petit cass=E9 129/133 boule dure mais collant=
e
: grand cass=E9 145/150 boule cassante non coll=
ante
: caramel clair 151 =E0 160
: caramel fonc=E9 161 =E0 170

Le sucre brule vers 190 oC.

Allemand/Anglais

: schwacher Faden 105 oC
: starker Faden 108 =BA C
: thread 102-103 =BA C
: pearl 104-105 =BA C
: schwacher Flug 113 =BA C
: starker Flug 116 =BA C
: blow 110-112 =BA C
: soft ball 115 =BA C
: Ballen 122 =BA C
: hard ball 120 =BA C
: schwacher Bruch 135 =BA C
: small crack 140 =BA C
: starker Bruch 144 =BA C
: large crack 155 =BA C
: Karamel 153 =BA C
: caramel 177 =BA C
: Le sucre brule vers 190 =BA C

MMMMM


--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20


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