Sugar temperatures: Revision history

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

25 October 2024

24 October 2024

  • curprev 10:3310:33, 24 October 2024 Ch talk contribs 1,141 bytes 0 No edit summary
  • curprev 10:3210:32, 24 October 2024 Ch talk contribs 1,141 bytes +1,141 Created page with "⇐ Useful stuff 400px|left <br clear=all> {| class="wikitable" style="margin:auto" |+Sugar temperatures |- !Name !! Temperature !! Touch Test<sup>1</sup> !! Use |- |Syrup || 100℃ || Coats a spoon || Basic syrup |- |Small thread || 106℃ || Pulls into threads between fingers || Pâtes de fruits - Fruit pastes |- |Soft ball || 115-116℃ || Forms soft ball when rolled || Jams and jellies |- |Firm ball || 120-124..."