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    An Article on Boiling Sugar for Sweet and Candy Making
    An Article on Boiling Sugar for Sweet and Candy Making
    An Article on Boiling Sugar for Sweet and Candy Making
    Ebook40 pages43 minutes

    An Article on Boiling Sugar for Sweet and Candy Making

    By Read Books Ltd.

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    About this ebook

    Contained within this antique book is a treatise on the process of boiling sugar for sweet and candy making, including information on equipment, ingredients, method, and more. A concise yet detailed guide complete with handy tips and simple instructions, this text is ideal for the amateur confectioner and will be of much value to anyone with an interest in making their own sweets at home. The chapters of this book include: Hot Saturated Solutions, Super-Saturated Solutions, How This Affects Practical Work, Methods of Preventing Premature Recrystallisation, When to Add Acid or Glucose, Use Copper or Aluminum, The Sugar Thermometer, Hand Tests for Sugar Boiling, Caramel Colour or ''Black Jack'', and more. We are proud to republish this text here complete with a new introduction on confectionery.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateAug 26, 2016
    ISBN9781473354982
    An Article on Boiling Sugar for Sweet and Candy Making

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      Book preview

      An Article on Boiling Sugar for Sweet and Candy Making - Read Books Ltd.

      SUGAR BOILING

      THERE are many occasions when it is necessary for the confectioner to boil or melt sugar and, if he is to do this work intelligently, there are a number of simple facts that he should earnestly endeavour to understand about solutions generally. Thus, if a little sugar is added to, say, 1 pt. of cold water, it seems to disappear. That it is still there we can tell by tasting the liquid, but otherwise the water looks the same as when taken from the tap. The sugar is said to have dissolved. If more sugar is added, this, too, dissolves, and so more and more sugar will continue to dissolve in the liquid until saturation point is reached and the water will dissolve no more. Should more sugar be added, it merely drops to the bottom of the vessel. Such a liquid is called a cold, saturated solution of sugar in water. Cold water will dissolve about twice its own weight of sugar, so 1 pt. of water will dissolve about 2 1/2 lb. sugar.

      Hot Saturated Solutions

      If the cold, saturated solution is now heated, more sugar dissolves. The hotter the water becomes the greater the amount of sugar it will dissolve. At boiling point, saturation is again attained and further additions of sugar fail to go into solution. This is now a hot, saturated solution and, whereas 1 pt. cold water would dissolve only about 2 1/2 lb. sugar, boiling hot water will dissolve approximately 4 lb.

      Super-Saturated Solutions

      Suppose the hot saturated solution containing 4 lb. sugar dissolved in 1 pt. water is allowed to stand aside and gradually cool. We shall then have 1 pt. of cold water actually holding 4 lb. sugar in solution or 1 1/2 lb. more than we could induce it to hold before reaching saturation point in the first experiment prior to heating the water. This solution is obviously in a very peculiar condition. It is termed a cold, supersaturated solution. The tendency will be for this liquid to throw out of solution the surplus quantity of sugar, and this will reappear in the form of crystals. On the other hand, suppose we go on heating a hot, saturated solution so that the water is gradually boiled away. We shall then have a liquid which is getting more and more dense, with a stationary quantity of sugar and a slowly diminishing percentage of water. The further we carry out this experiment, the more and more does the sugar percentage increase, or the smaller is the percentage of water that will be present, until finally all the water has gone and nothing but melted sugar remains. These are hot, super-saturated solutions. It is very simple to make such liquids crystallise out again. Indeed, it is only necessary to agitate the liquid or even to add so little as a solitary crystal of the same substance as that in solution (in this

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