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
1st 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.
N
O
STAGES Fahrenhi
et (F⁰)
Celsius
(C⁰)
SUGAR
CONCENTRATIO
N
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.
Marshmall
ows,
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) SUGA
R
CONC
ENTR
ATION
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

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

8. 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.

9. 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

10. 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.

11. THANK YOU