STAGES OF SUGAR COOKERY

The above presentation discuss about the stages of sugar cookery and difference between crystalline and non-crystalline candy. The different stages of sugar cookery is been explained step by step with pictorial representation for easy understanding. Temperature and the physical properties of the different stages of sugar cookery is been tabulate and the food products made by these stages of sugar is also mentioned. The difference between crystalline and non-crystalline candy their physical and chemical properties and changes is also explained.

1. STAGES OF SUGAR COOKERY AND CRYSTALLINE & NON-CRYSTALLINE CANDY Suganeswaran.S 1 st M.Sc Food Science Technology And Nutrition

2. SUGARS Building blocks of carbohydrates. Naturally found in fruits, vegetables, milk and grains. Classification of CHO: Monosaccharide( glucose, fructose) Disaccharide (sucrose, lactose) Oligosaccharide (raffinase, stachyose) Polysaccharides (starch, glycogen)

3. SOME TYPES OF SUGARS Maple syrup Molasses Starch syrup Table sugar Honey Glucose – fructose syrup

4. STAGES OF SUGAR COOKERY S.NO STAGES Fahrenhiet (F⁰) Celsius (C⁰) SUGAR CONCENTRATION APPERENCE USES 1. Thread 223-234 106-112 80% Syrup will form loose thread. Making sugar syrup 2. Soft ball 234-240 112-115 85% Form a soft, sticky ball can be flattened when removed from water. Caramels, butter creams 3. Firm ball 242-248 116-120 87% Syrup will form firm ball but sticky that holds shape. Marshmallows, toffees 4. Hard ball 250-266 122-130 92% Syrup forms hard ball that holds the shape. Toffees, nougat

5. S.NO STAGES Fahrenhiet (F⁰) Celsius (C⁰) SUGAR CONCENTRATION APPERENCE USES 5. Soft crack 270-290 132-143 95% Syrup forms stands of crack and firm Nougat , taffy 6. Hard crack 295-310 146-155 99% Syrup forms threads that are firm and easily breaks. Brittles, toffees 7. Brown liquid caramel 320-360 160-162 100% Syrup will become transparent and will change colour from light golden brown to dark amber. Caramel coated moulds

6. CANDY Candies are classified into two types : Crystalline candy(fudge, nougat, fondant) Non-crystalline candy(lollipops, candy cans, caramel)

7. CRYSTALLINE CANDY Crystalline candy involves dissolving the sugar, concentrating the solution and controlled crystallization. Contains crystals of sucrose in the finished form, the sucrose can form large crystals. Formed by slow cooling of sugar solution without stirring, which can’t disturb the crystal formation. Contains small, fine crystals of sucrose. Sucrose solution is boiled at lower temperature. The sugar concentration is lower than non-crystalline candy. EX: fudge, fondant.

8. NON-CRYSTALLINE CANDY Formed due to the presence interfering agent, such as fat, milk solids, and acid which keep sucrose crystals small. The addition of interfering agents is to ensure that no crystals are formed. Formed when crystallization is prevented. Sucrose is boiled at high temperature. The sugar concentration is higher then crystalline candy. EX: lollipops, candy cans

9. REFFERENCE Margaret Zaidon & co, Sugars: Types and their functional properties in food and human health,2018. Dr. Munira Husain, FOIFS Food Science, Stages of sugar. Sara parnell , Characteristics of crystalline Vs Non-crystalline candy.

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