Crystallization, Sugar, and Fudge Lab Essay Sample
Controlled crystal formation is of import to get a certain texture in crystalline confect. Crystalline confects are smooth. creamy. and easy chewed with a definite construction of little crystals that resemble bantam snowflakes. Examples of crystalline confects are fondant. fudge. and penoche. When a concentration of sugar is higher than 121 grades Celsius. it is an formless or non-crystalline confect. these are confects formed from a sugar solution that does non crystallise such as insignificant toffee. and caramel. The intent of this lab is to understand how temperature influences the texture. and soundness of fondant. and fudge. Materials and Methods:
The ingredients that were used for the fondant formula were 200 gms of saccharose or better known as table sugar. and 118 milliliter of H2O. The 118 milliliter of H2O and 200 gms of saccharose was placed in a one quart saucepan on an initiation range top on the highest heat scene of 8. and a thermometer was placed in the pot while stirring the sugar and H2O with a wooden spoon.
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We kept an oculus on the thermometer to do certain that it was immersed into the solution. but non touching the underside of the pot. We reduced the heat to about 6 after the temperature reached around 100 grades Celsius. We did this because we didn’t want the sugar solution to travel above coveted temperature of 113 grades Celsius. After making 113. we removed the saucepan from the range put it on a hot home base. We kept the thermometer in the solution and waited about 45 proceedingss until it reached the cooling temperature of 40 grades Celsius.
The ingredients that were used for the basic fudge formula. our grouped had to duplicate the formula. We used 400 gms of sucrose 56 gms of pure cocoa. 28 gms of butter. and in replace of pick we used 236 Master of Library Science of H2O. We placed the sugar. H2O. and cocoa in a one quart heavy sauce pan on the initiation range on a low scene until all the cocoa had melted. We kept the thermometer in the solution with the bulb immersed in the fudge without touching the underside to do certain we had the right temperature. We increased the heat puting on the range top to the highest scene to boil the mixture quickly. We boiled the mixture until it reached 114 grades Celsius. We removed the fudge and instantly added the butter without stirring and allow the mixture cool to 40 grades Celsius. After it reached to 40 grades we so tried stirring the fudge but the ingredients formed an formless consistency and it was non possible to stir in the butter. Consequences and Discussion:
The consequences of our fondant was somewhat xanthous in colour with really big crystals. and after waiting for it to make 40 grades Celsius it was really difficult to the touch and non able to even be taken out of the pot. What I did seek from the fondant we made it had a farinaceous like consistency somewhat resembling sand. really difficult to masticate. and suck to our dentitions. It was highly molar impacting. The ground for the xanthous calendered colour and big crystals was because we over cooked the fondant. It was more like a stone confect so a fondant. The ground why we believed it turned into an formless confect was because the thermometers we were utilizing for both formulas was off by two grades Celsius. This made it really hard to state if it was done or if it was undercooked. Besides this was the first clip utilizing an initiation range. and that was besides hard to command the temperature because it was boiling faster than the other groups. The basic fudge formula turned out really dark brown about black. stuck to the saucepan. and really overcooked. What I tasted was burned. gritty. tooth impacting cocoa. Because the consequences for both the fondant and the fudge were so similar in consistency. texture. and soundness we believed that if we had a calibrated thermometer and knew more about the temperature difference in initiation range tops I believe we could hold produced two better merchandises. Decision:
After executing the lab. we noticed how hard controlled crystallisation was to accomplish. Even though fudge is more forgiving so fondant it is highly of import to hold a good calibrated thermometer. If the temperature is even one grade off it can travel from a crystalline confect to an formless confect in an blink of an eye. This lab was helpful in understanding how to cook confects. and the importance of consistence when it comes to fondants and fudges. We learned what over and under cookery does to the saccharose ( table sugar ) . and how adding ingredients like interfering agents such as acids can assist alter molecules of hydrolyze sugars into monosaccharoses. This lab helped in seeing how sugar and H2O can move together and how critical temperature is in doing types of confect.