Kugadzira zvinonaka, zvinonwisa muromo zvinoda kurongeka, kushivirira, uye maturusi akakodzera. Pakati peizvi, thermometer yepipi inomira pachena sechiridzwa chakakosha. Kune ani nani ane hanya nekugadzira zvihwitsi, kunzwisisa uye kushandisa thermometer ye candy kwakakosha kuti uwane mhedzisiro, yehunyanzvi mhedzisiro. Ichi chinyorwa chinoongorora kukosha kwethermometer yekugadzira makenduru, sainzi kuseri kwekushanda kwavo, uye inopa ruzivo rwechokwadi kuti ikubatsire kusarudza yakanakisa thermometer kune zvaunoda.

Sayenzi Yekugadzira Candy

Kugadzira zvihwitsi idanho rakapfava rinosanganisira kudzora tembiricha chaiyo. Matanho ekubika shuga—shinda, bhora rakapfava, bhora rakasimba, bhora rakaoma, rakanyorovera, uye rakaoma crack—rimwe nerimwe rinoenderana netembiricha yakati. Kuwana aya matanho nenzira kwayo kwakakosha pakugadzira confections neinodiwa manyorerwo uye kuenderana.

Thread Stage (230-235 ° F): Panguva ino, sirasi yeshuga inoumba shinda dzakatetepa kana yakadonhedzwa mumvura inotonhora. Izvi zvinonyanya kushandiswa kugadzira sirasi.
Soft Ball Stage (235-245°F): Sirasi inoumba bhora rakapfava, rinopfakanyika mumvura inotonhora. Izvi zvakanakira fudge uye fondant.
Firm Ball Stage (245-250 ° F): Sirasi inoumba bhora rakasimba asi rinopfakanyika. Inoshandiswa kune caramels.
Hard Ball Stage (250-265 ° F): Sirasi inoumba bhora rakaoma rinobata chimiro charo asi richiri pliable. Inokodzera nougat uye marshmallows.
Soft Crack Stage (270-290°F): Sirasi inoumba shinda dzinochinjika asi dzisingaite. Inoshandiswa kugadzira butterscotch uye toffee.
Hard Crack Stage (300-310 ° F): Sirasi inoumba shinda dzakaoma, dzakaoma. Iyi nhanho yakanakira lollipops uye yakaoma candy.

Zvinokosha ZvezvakanakaThermometer Yekugadzira Kenduru

Kurongeka uye Kurongeka: A candy thermometer inofanira kupa kuverenga kwakaringana kuti ive nechokwadi chekuti sirasi yeshuga inosvika padanho chairo. Kusarurama kunogona kutungamira kune akakundikana mabikirwo uye kutambisa zvinhu.

Tembiricha Range: Chiyereso chekushisa chakakodzera chinofanirwa kuvharidzira huwandu kubva ku100 ° F kusvika 400 ° F, ichienderana matanho ese ekugadzira siwiti.

Kugara uye Kuvaka Hunhu: Tichifunga nezve tembiricha yakakwira uye kushandiswa kazhinji, thermometer ye candy inofanirwa kugadzirwa nezvinhu zvinogara zvinokwanisa kumira kuoma kwekicheni.

Nyore Kushandisa: Zvimiro zvakaita sechiratidziro chakajeka, chiri nyore kuverenga, klipu yekunamatira kupoto, uye mubato wakasimba wekubata zvisina njodzi zvakakosha pakushandisa.

Iyo USDA inosimbisa kukosha kwekushandisa yakavimbika candy thermometer kuti ive nechokwadi chekuti syrups yeshuga inosvika pakudziya kwayo kwekuchengetedza uye kubudirira kugadzira zvihwitsi. Izvi zvakakosha kwete chete kuti uwane iyo yaunoda manyorerwo asiwo kudzivirira iyo crystallization uye kupisa shuga.

Inoshanda Zvishandiso uye Mushandisi Zvakaitika

Kushandisa thermometer ye candy kunogona kushandura mabasa ako ekugadzira zvihwitsi. Semuyenzaniso, kuwana kuwirirana kwakakwana mumakarameri emumba kunoda kusvika padanho rebhora rakasimba (245-250°F). Iine thermometer yakavimbika senge candy thermometer Precision Zvigadzirwa Classic Line, unogona kuva nechivimbo chekuti caramel yako ichave neyakagadzirwa uye kutsenga.

Kune vanoda maconfectioners vachitsvaga kugadzira tofi yakapfava, kusvika padanho rakaomarara (300-310°F) kwakakosha. Iko kuverenga kweiyo thermometer kune chokwadi chekuti unogona kunyatso kurova iyi tembiricha yemhando, zvichikonzera kunyatso brittle tofi nguva dzese.

A candy thermometer chishandiso chakakosha kune chero munhu akakomba nezvekugadzira zvihwitsi. Kugona kwayo kupa chaiyo tembiricha kuverenga kunovimbisa kuti masyrups ako eshuga anosvika pamatanho akakwana, zvichikonzera kuenderana uye kwemhando yepamusoro confection. Nekurudziro ine chiremera uye nekunzwisisa kwakajeka kwesainzi kuseri kwekugadzira zvihwitsi, unogona kuzvivimba kusarudza yakanakisa siwiti thermometer kuti ikwane zvaunoda.

Kuti uwane rumwe ruzivo nezvethermometer yekugadzira makenduru, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.