Whether you own a candy shop, a bakery, a restaurant or you like to bake in your spare time, these supplies are sure to make easy work of designing, cooking, chilling and putting the finishing touches on your tempting treats. From chocolates to confections, FoodServiceWarehouse.com has anything a professional or novice candy maker will need to start making the delicious goodies the rest of us all crave.
When starting out making candy, there are many terms that may sound foreign to newcomers. Here are a few of the most important terms to know.
Crystallization: This refers to the formation of crystals in the sugar syrup. They crystal can transform a smooth, fine syrup into a lumpy mess. The crystals are typically formed when the sugar is being liquefied and it is believed that over stirring is the number one culprit. Most confectioners while recommend against stirring until the sugar mixture is completely ready.
Firm Ball Stage: This term is referring to a certain the temperature range of 245 to 250 F when cooking sugar syrups. When the sugar is at this temperature, the hot mixture can be dropped into a bowl of cold water and then easily be molded into a ball.
Interfering Agent: this is an ingredient added to a sugar syrup mixture to prevent crystallization. They are added before boiling occurs and can be corn syrup, glucose or honey. The addition of this agent prevents the syrup from becoming grainy or lumpy.