Description
A sugar-working technique that creates glossy, pliable strands through controlled crystallization.
Technical
Involves heating sucrose to 160-170°C to create an amorphous melt, then manipulating it to form small, uniform crystals (fondant stage) while incorporating air through stretching. The process depends on controlling sucrose inversion and preventing premature crystallization.
Culinary Significance
Essential for creating decorative sugar elements like ribbons, flowers, and blown sugar sculptures with high shine and structural integrity.
Science
Primary Reaction
Controlled sucrose crystallization
Parameters
Temperature
165°C optimal
160°C to 170°C range
Time
5 minutes
3 minutes – 8 minutes
Equipment
Copper sugar potMarble slabHeat-resistant glovesSilicon brushes