sweetening

Sweetening:

when sweetening is used with other foods its enhances the combined sensations of odour and flavour of the dish produced. Its uses in the kitchen are varied . sweetening is available in various form – granulated, fine grain , powdered and in a solution form sugars vary in their sweetening quality  and are available in the following forms – granulated sugar, castor sugar, icing sugar, lactose(milk sugar) , cane syrup, maple syrup , honey and golden syrup.

FUNCTIONS:-

a)      Low concentration of sugar speeds the affecetiveness of baker yeast, by providing and immediate , fast cooking course of nourishment. For is growth.

b)      The ability of sugar to crystlallise gives a delightfull variety in cooking.

c)      Sugar gives pudding, breads, buns, and bread roll a good flavour.(caramel) ,the characteristics golden brown colour and a tender and even texture.

d)      Fermentation is aided by sugar in brewing, wine making and in the distillation of spirits.

e)      Sugar has long being used as a preservative

f)       It is energy food and can be stored for a long time without getting spoiled.

Degrees and stages of cooking the sugar:

116 degree C	SOFT BALL	SUITABLE FOR MARZIPAN
119 degree C	BALL	SUITABLE FOR FONDANT
121 degree C	HARD BALL	SUITABLE FOR NOUGAT
140 degree C	SMALL CRACK	SUITABLE FOR ITALIAN MERINGUE
153 degree C	CRACK	SUITABLE FOR DIPPING FRUIT
160 degree C	HARD CRACK	SUITABLE FOR PULLED SUGAR