Physics, asked by sumit993425, 3 months ago

temperature range of sweets​

Answers

Answered by nirmalsoni01
0

Answer:

Sugar (sucrose) begins to melt around 320° F and caramelize around 340° F. If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)—a rich addition to many desserts.

pls mark a brainliest

Answered by akeertana503
1

Sugar stages

Sugar stagesStage Temperature Sugar concentration

Sugar stagesStage Temperature Sugar concentrationhard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%

Sugar stagesStage Temperature Sugar concentrationhard ball (e.g., nougat) 121 to 130 °C (250 to 266 °F) 90%soft crack (e.g., salt water taffy) 132 to 143 °C

Similar questions