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.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Sweeteners are carbohydrates are characterized by their sweet taste.
Common Ones is Monosaccharides and Disaccharides
Yeast- leavened products
Chemically – leavened sweet products
Sugar alternatives and intense sweeteners information for techologists and ma...GeoffreyOsullivan
An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
Food science: Sugar
How sugar works in baking/cooking the science behind the role of sugar and how it works in cooking/baking is discussed briefly in this presentation and how each characteristic contribute to the world of cooking.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
The above presentation discuss about the environmental challenges faced by the athletes during the sports. The certain factors which affects the atheletes performance in the sports. Factors like wind, temperature, humidity , pollution and altitude and individual effect on the atheletes performance in different sports is been discussed. The content discussed comes under the sports nutrition.
The above presentation discuss about the sanitary and phytosanitary measures. These measures are important for the quality control in an food industry. These measures involves the sanitary process and sanitation related measures. These measures are taken to protect the food hazards through various inputs. And benifits of SPS, different types of measures, quality tests and management and harmonization.
The above presentation provides information regarding the biochemical tests in microbiology. And the core chemical reactions happens during these tests are been explained. The chemical reactions involved in the biochemical tests are been explained with reactions.
Aseptic, intelligent and retort packaging Suganeswaran S
The above presentation discuss about the morden packaging techniques and methods used in food industries. Aseptic packaging, intelligent packaging and retort packaging. The morden method of food packaging to increase the self life and reduce the microbial load in food. The packaging materials used and its reactions with the food all are been discussed. The morden methods of food products packaging techniques are been used in many food industries who all are manufacturing perishable food stuffs.
Techniques and methods used for food Industrial waste management Suganeswaran S
The above presentation discuss about the recent techniques and methods used to the manage the food Industrial waste. The industrial waste from poultry, agriculture, fish, meat, bakery, beverage and oil waste management and methods used for the disposal of these kinds of waste. Different types of waste management system and technology used to Remove the food Industrial waste.
The above presentation discuss about the recent update information about Osteomalacia and Osteoarthritis(OA) and the dietary management for the treatment and prevention of Osteomalacia and Osteoarthritis(OA)
CONGESTIVE HEART FAILURE and ROLE OF ANTIOXIDANTS IN TREATMENT AND PREVENTION...Suganeswaran S
The above presentation explains about the topic Congestive heart failure and the causes of CHF, signs and symptoms of CHF and Dietary modification. And the role of antioxidants in treatment and prevention of cardiovascular disease.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...
STAGES OF SUGAR COOKERY
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
6.
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.
