tailieunhanh - Lecture Professional baking (6/E): Chapter 12 - Gisslen

After studying this chapter you will be able to understand: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Syrups, Creams, and Sauces 12 Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Syrup Strength Indication of the concentration of sugar in a solution. Once the sugar has dissolved, we can increase the concentration of sugar by continuing to boil the syrup. When all the water has evaporated the remaining melted sugar begins to caramelize, or brown. One pint of water is enough to dissolve 3-4 lbs. of sugar. The Brix scale is a measure of the sugar concentration in a solution. The simple way to measure sugar concentration is to use a hydrometer, a hollow glass tube with a weight at one end. A hydrometer used specifically to measure sugar concentration is called a saccharometer. Basic Syrups, Creams, and Sauces Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Crystallization and Inversion Graininess is a common fault in many candies and desserts. . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Syrups, Creams, and Sauces 12 Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Syrup Strength Indication of the concentration of sugar in a solution. Once the sugar has dissolved, we can increase the concentration of sugar by continuing to boil the syrup. When all the water has evaporated the remaining melted sugar begins to caramelize, or brown. One pint of water is enough to dissolve 3-4 lbs. of sugar. The Brix scale is a measure of the sugar concentration in a solution. The simple way to measure sugar concentration is to use a hydrometer, a hollow glass tube with a weight at one end. A hydrometer used specifically to measure sugar concentration is called a saccharometer. Basic Syrups, Creams, and Sauces Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Crystallization and Inversion Graininess is a common fault in many candies and desserts. Graininess results when cooked sugar crystallizes—turns to tiny sugar crystals rather than staying dissolved in the syrup. Seeding is the chain reaction of when one sugar crystal comes in contact with the sugar syrup and turns the whole thing into a mass of sugar crystals. To avoid crystallization during the first stages of boiling sugary syrups Do not stir the syrup. Wash down the sides of the sides of the pan with a brush dipped in water. Cover the pan during the first boiling for several minutes. Basic Syrups, Creams, and Sauces Sugar Cooking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 12 Syrups cooked until they have a high concentration of sugar are liable to crystallize after they have been cooled. This can be controlled by inversion, a chemical change of regular sugar into another form of sugar that resists crystallizing. Ingredients that may be added to invert sugar are: An acid, cream of tartar or lemon juice Glucose or corn syrup Basic Syrups, Creams, and