Sugar temperatures: Difference between revisions
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..." |
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