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25 Cards in this Set
- Front
- Back
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TPT |
some of this, some of that. Equal parts almond flour and sugar |
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Sources of sugar |
Sugar Cane, Sugar Beet, fruit sugar |
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sugar cane is most common where |
U.S |
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sugar beets are more common where |
Europe |
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what sugar is not common and very expensive |
Fruit sugar |
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types of sugar |
Mono-saccharides and Di-saccharides |
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examples of mono-saccharides |
dextrose, glucose, invert sugar, molasses, malt, honey, maple |
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examples of di-saccharides |
Sucrose(table sugar), brown, powdered, turbinado, demerara |
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what is molasses |
by product of processing sugar |
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produced from starch, and delays re-crystalization of sugar |
glucose |
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Powdered sugar has wht added to prevent lumping |
3% cornstarch |
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sucrose heated with an acid, retains moisture( hygroscopic), resists recrystalization |
Invert Sugar |
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Yeast + sugar = |
Carbon dioxide and alcohol |
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used in bread production, helps control yeast in fermentation |
Malt |
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25% water + 100%sugar + 25% glucose = |
Fondant |
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at what temperature does sugar boil |
212°F |
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Temperature of soft ball |
240°F |
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temp of hard ball |
260°F |
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Temp of soft crack |
285°F |
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temp of hard crack (candy making) |
305°F |
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what temperature does sugar begin to caramelize |
338°F |
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other sweeteners |
Agave syrup, prepared fondant, isomalt |
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_____ destroys sugar work |
humidity |
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this sweetener does not caramelize or re crystalize and costs $50/11# |
Isomalt |
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Functions of sugar |
sweetness, color, feeds yeast, decoration, nutritional value, structure, texture, stabilizes foams characteristic flavor, main ingredient in candy making,helps delay recrystalization of sugar, retain moisture to prolong freshness, helps in creaming process, helps preserve jams and jellies, gives color in baked goods |
