After studying this chapter you will be able to understand: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Inversion: the chemical change that takes place when sugar is boiled in a syrup containing an acid. A sugar containing invert sugar resists crystallization, as compared with sugar containing only sucrose. Factors affecting sugar work: Cream of tartar or acid added/inversion. Temperature to which syrup is boiled. Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Precautions to consider: Boiled invert sugar discolors more rapidly than pure sucrose. If color is added it the syrup during boiling it should be added part way through the cooking about 260°F (135°C). Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Guidelines for boiling syrups for sugar work: Use pure white . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Inversion: the chemical change that takes place when sugar is boiled in a syrup containing an acid. A sugar containing invert sugar resists crystallization, as compared with sugar containing only sucrose. Factors affecting sugar work: Cream of tartar or acid added/inversion. Temperature to which syrup is boiled. Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Precautions to consider: Boiled invert sugar discolors more rapidly than pure sucrose. If color is added it the syrup during boiling it should be added part way through the cooking about 260°F (135°C). Sugar Techniques Boiling Syrups for Sugar Work Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Guidelines for boiling syrups for sugar work: Use pure white granulated cane sugar. Sift to remove any impurities. Place the sugar and water in a clean, heavy pan. Place over low heat and stir gently until the sugar is dissolved. When the sugar is dissolved, raise the heat to moderately high and do not stir any more. To prevent crystallization, use a clean pastry brush dipped in hot water to wash any sugar crystals down the side of the pan. Always use a sugar thermometer. Add coloring and tartaric acid solution at the temperatures specified in the recipes. Liquid colors in and acid solution should not be used. For best results, use powdered colors and dissolve them in a little water or alcohol. Good quality paste colors can also be used. Sugar Techniques Spun Sugar and Caramel Decorations Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Spun sugar is a mass of threadlike or hairlike strands of sugar used to decorate cakes and showpieces. Tools for sugar work. Top: sugar lamp. Bottom, left to right: sugar thermometer, rubber
