Temperature

Texture

Threads

Stage of cookery

Used for

°C.

°F.

In water

Room temperature

On the tongue

111

113

118

122

132

145

170

C. Sucrose and crystalline dextrose.

Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of crystalline dextrose (80 grams) in 1/2 cup of water. Repeat directions under 4A. How does the hardness of the sirups obtained under 4A, 4B, and 4C compare for any given definite temperature, for example, 118°C.?

Tempera-ture			Texture		Threads	Stage of cookery	Used for
°C.	°F.	In water	Room temperature	On the tongue
111
113
118
122
132
145
170

D. Sucrose and dextrin.

Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of dextrin in 1/2 cup of water. Repeat directions under 4A.

Tempera-ture			Texture		Threads	Stage of cookery	Used for
°c.	°F.	In water	Room temperature	On the tongue
111
113
118
122
132
145
170