Candy Thermometer Deep Fry Thermometer Food Thermometer Kitchen Tools 8.5"

Description

feature
Glass tube - using high temperature resistant transparent glass tube casting, transparent and bright, wide scale color preservation range
Dial - using silk screen technology to print scales and graphics on environmentally friendly compressed adhesive cardboard, clear and without ghosting
Rod core - standard thickened high-precision temperature rod core, stable, accurate, shock-resistant and durable
Hanging clip - one-piece stamping and forming of stainless steel
Performance parameters & usage
Dimensions: 8.5 in / 21 cm
Temperature range: 25～200℃, measurement accuracy (error): ±2℃
Fahrenheit Range: 50~400°F Measurement Accuracy (Error): ±7°F
Net weight: 50 grams
How to use: Wall clip or plug-in.
Material Description
Syrup thermometer, glass tube, environmentally friendly compressed adhesive cardboard dial, bold high-precision rod core, stainless steel hanging clip.
Scope of application
This product is mainly used to measure the temperature value of food and liquid jam.
How to make syrup:
1. Put the syrup and an appropriate amount of water (about half of the sugar) into a clean pot, heat it on a small fire, and keep stirring until the sugar is completely melted.
2. Turn on the heat and continue to heat until the sugar liquid boils. If an organic acid (such as citric acid) or glucose is added, it can be added at this time.
3. Once boiling, stop stirring. If sugar crystals appear on the side of the pot, rinse them into the sugar solution with a small amount of water. During the boiling process, skim the surface foam at any time.
4. Quickly burn the syrup to the required temperature.
Measure the temperature and state of the syrup:
1. When the spoon is immersed in syrup at 100°C, it will thinly adhere to the surface of the spoon and drip in the form of water droplets.
2. After touching the surface of the syrup with the index finger at 110°C, close it with the thumb, and then separate the two fingers to pull the syrup into a stretchable fine sugar line.
3. At 115°C, use a fork to put a circle into the syrup and then take it out. A film can be formed in the circle, and the film can be gently blown
4. Dip a little syrup at 120°C and drop it into cold water, that is, pinch the sugar drop with two fingers, and the syrup between the fingers forms a plastic soft ball
5. 130°C hard ball stage 130°C, the method is the same as above, the syrup forms a solid hard ball
6. There is a thin shell on the surface of the sugar ball at 140°C, and it will be slightly broken
7. In the hard shell stage at 150°C, the surface of the sugar ball forms a thick shell, which requires greater force to break it.
8. At 160°C, it becomes pale yellow caramel
9. 170℃ brown caramel
10. Thick caramel at 180°C, the sweetness disappears