Ithuluzi Elibalulekile Lokuhlangana Okuphelele: Umhlahlandlela We-Candy Thermometer yokwenza Candy

Ukwakha iziphuzo ezimnandi, eziphuza emlonyeni kudinga ukunemba, isineke, namathuluzi afanele. Phakathi kwalokhu, i-thermometer kaswidi igqama njengethuluzi elibalulekile. Kunoma ubani ozimisele ngokwenza uswidi, ukuqonda nokusebenzisa ithemometha kaswidi kubalulekile ukuze kuzuzwe imiphumela engaguquki, yobungcweti. Lesi sihloko sidingida ukubaluleka kokui-thermometer yokwenza amakhandlela, isayensi esekela ukusebenza kwazo, futhi inikeza imininingwane egunyaziwe ukukusiza ukhethe ithemometha engcono kakhulu yezidingo zakho.

Isayensi Yokwenza Candy

Ukwenza uswidi kuyinqubo ebucayi ehilela ukulawula izinga lokushisa okunembile. Izigaba zokupheka ushukela—intambo, ibhola elithambile, ibhola eliqinile, ibhola eliqinile, i-soft crack, ne-hard crack—ngasinye sihambisana namazinga okushisa athile. Ukufeza lezi zigaba ngokunembile kuyisihluthulelo sokwenza ama-confections anokuthungwa nokuvumelana okufunayo.

I-Thread Stage (230-235°F): Kulesi sigaba, isiraphu kashukela yenza imicu emincane lapho iphonswa emanzini abandayo. Lokhu ngokuvamile kusetshenziselwa ukwenza isiraphu.
I-Soft Ball Stage (235-245°F): Isiraphu yakha ibhola elithambile, eligobekayo emanzini abandayo. Lokhu kulungele i-fudge ne-fondant.
Isiteji Sebhola Eliqinile (245-250°F): Isiraphu yakha ibhola eliqinile kodwa elithambile. Isetshenziselwa ama-caramel.
I-Hard Ball Stage (250-265°F): Isiraphu yakha ibhola eliqinile elibambe umumo walo kodwa elisaphenduleka. Ifanele i-nougat nama-marshmallows.
I-Soft Crack Stage (270-290°F): Isiraphu yenza imicu eguquguqukayo kodwa engashwabenanga. Isetshenziselwa i-butterscotch kanye nethofi.
I-Hard Crack Stage (300-310°F): Isiraphu yakha imicu eqinile, ephukayo. Lesi sigaba silungele ama-lollipop namaswidi aqinile.

Izici Eziyinhloko ZokuhleI-Thermometer Yokwenza Amakhandlela

Ukunemba Nokunemba: I-thermometer ye-candy kufanele inikeze ukufundwa okunembile ukuze kuqinisekiswe ukuthi isiraphu kashukela ifinyelela esigabeni esifanele. Ukungalungi kungaholela ekuhlulekeni kwezindlela zokupheka kanye nezithako ezimoshiwe.

Ibanga Lezinga Lokushisa: Ithemometha efanelekile kufanele ihlanganise ibanga elisuka ku-100°F ukuya ku-400°F, livumelane nazo zonke izigaba zokwenza uswidi.

Ukuqina Nokwakha Ikhwalithi: Njengoba kunikezwe izinga lokushisa eliphezulu kanye nokusetshenziswa njalo, i-thermometer ye-candy kufanele yenziwe ngezinto eziqinile ezingamelana nobunzima bekhishi.

Ukusebenziseka Kalula: Izici ezifana nesibonisi esicacile, esifundeka kalula, isiqeshana sokunamathisela ebhodweni, nesibambo esiqinile sokuphatha ngokuphephile kubalulekile ukuze kusetshenziswe ngendlela ebonakalayo.

I-USDA igcizelela ukubaluleka kokusebenzisa ithemometha ye-candy ethembekile ukuze kuqinisekiswe ukuthi isiraphu kashukela ifinyelela emazingeni okushisa afanele okwenza uswidi ophephile futhi ophumelelayo. Lokhu kubalulekile hhayi nje ukufeza ukuthungwa okufunayo kodwa futhi nokuvimbela ukucwebezela nokushiswa kukashukela.

Izicelo Ezisebenzayo kanye Nokuhlangenwe nakho komsebenzisi

Ukusebenzisa i-thermometer ye-candy kungashintsha imizamo yakho yokwenza uswidi. Isibonelo, ukufeza ukuvumelana okuphelele kuma-caramel enziwe ekhaya kudinga ukufinyelela esigabeni sebhola eliqinile (245-250°F). Ngethemometha ethembekile njengethemometha ye-candy Precision Products Classic Line, ungaqiniseka ukuthi i-caramel yakho izoba nokuthungwa nokuhlafuna okulungile.

Kubantu abasafufusa abafuna ukwenza ithofi elithambile, ukufinyelela esigabeni sokuqhekeka okuqinile (300-310°F) kubalulekile. Ukufundwa okunembile kwethemometha kuqinisekisa ukuthi ungakwazi ukulishaya ngokunembile leli banga, okuholela kuthofi elishwabene kahle ngaso sonke isikhathi.

I-thermometer ye-candy iyithuluzi elibalulekile kunoma ubani ozimisele ngokwenza uswidi. Ikhono layo lokuhlinzeka ngokufunda okunembile kwezinga lokushisa liqinisekisa ukuthi ama-syrups akho kashukela afinyelela ezigabeni ezifanele, okuholela ekuhlanganiseni okungaguquki kanye nekhwalithi ephezulu. Ngezincomo ezigunyaziwe kanye nokuqonda okucacile kwesayensi yokwenza uswidi, ungakhetha ngokuzethemba ithemometha engcono kakhulu yamaswidi ukuze ihambisane nezidingo zakho.

Ukuze uthole ukwaziswa okwengeziwei-thermometer yokwenza amakhandlela, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.