Isixhobo esiBalulekileyo sokuNxulumana okugqibeleleyo: Isikhokelo seThermometer yeCandy yokwenza iilekese.

Ukudala imixube eyolisayo, enkcenkceshela umlomo kufuna ukuchaneka, umonde, kunye nezixhobo ezifanelekileyo. Phakathi kwezi, ithemometha yeelekese ibalasele njengesixhobo esiyimfuneko. Nabani na ozimiseleyo malunga nokwenza iilekese, ukuqonda kunye nokusebenzisa ithemometha yeelekese kubalulekile ekufumaneni iziphumo ezingaguqukiyo, zobungcali. Eli nqaku lijonga ukubalulekaithemometha yokwenza ikhandlela, inzululwazi ngasemva kokusebenza kwazo, kwaye ibonelela ngolwazi olugunyazisiweyo ukukunceda ukhethe eyona thermometer ilungileyo kwiimfuno zakho.

Inzululwazi yokwenza iilekese

Ukwenza iilekese yinkqubo eethe-ethe ebandakanya ulawulo oluchanekileyo lobushushu. Amanqanaba okupheka iswekile—umsonto, ibhola ethambileyo, ibhola eqinileyo, i<em>hardball, i<em>crack ethambileyo, ne<em>hard crack — ngalinye lingqinelana nodederhu lobushushu obukhethekileyo. Ukufezekisa ezi zigaba ngokuchanekileyo ngundoqo ekudaleni ii-confections kunye nokuthungwa okufunwayo kunye nokuhambelana.

Inqanaba lemisonto (230-235°F): Kweli nqanaba, isiraphu yeswekile yenza imisonto ebhityileyo xa iphoswe emanzini abandayo. Oku ngokuqhelekileyo kusetyenziselwa ukwenza isiraphu.
I-Soft Ball Stage (235-245 ° F): Isiraphu yenza ibhola ethambileyo, eguquguqukayo emanzini abandayo. Oku kulungele i-fudge kunye ne-fondant.
Inqanaba lebhola eliqinileyo (245-250 ° F): Isiraphu yenza ibhola eqinileyo kodwa ethambileyo. Isetyenziselwa ukwenza i-caramel.
I-Hard Ball Stage (250-265 ° F): I-syrup yenza ibhola eqinile ebambe imilo yayo kodwa isabambeka. Ifanelekile i-nougat kunye ne-marshmallows.
I-Soft Crack Stage (270-290 ° F): I-syrup yenza imicu eguquguqukayo kodwa ingabi brittle. Isetyenziselwa i-butterscotch kunye ne-toffee.
I-Hard Crack Stage (300-310 ° F): Isiraphu yenza imisonto eqinile, enqabileyo. Eli nqanaba lifanelekile kwiilollipops kunye neelekese ezinzima.

Iimpawu eziphambili zokulungaUbushushu bokwenza ikhandlela

Ukuchaneka nokuchaneka: I-thermometer ye-candy kufuneka inike ukufundwa ngokuchanekileyo ukuqinisekisa ukuba isiraphu yeswekile ifikelela kwinqanaba elichanekileyo. Ukungachaneki kunokukhokelela kwiiresiphi ezingaphumelelanga kunye nezithako ezichithwayo.

Uluhlu lobushushu: Ithemometha efanelekileyo kufuneka igubungele uluhlu olusuka malunga ne-100 ° F ukuya kwi-400 ° F, ivumela zonke izigaba zokwenza iilekese.

Ukuqina kunye noMgangatho woKwakha: Ukunikezelwa kwamaqondo okushisa aphezulu kunye nokusetyenziswa rhoqo, i-thermometer ye-candy kufuneka yenziwe ngezinto eziphathekayo ezinokumelana nobunzima bekhitshi.

Ukusebenziseka ngokulula: Iimpawu ezifana nomboniso ocacileyo, ofundeka lula, ikliphu yokuncamathisela embizeni, kunye nomqheba owomeleleyo wokuphatha ngokukhuselekileyo zibalulekile kusetyenziso olusebenzayo.

I-USDA igxininisa ukubaluleka kokusetyenziswa kwethemometha ye-candy ethembekileyo ukuqinisekisa ukuba ii-syrups zeswekile zifikelela kumaqondo obushushu achanekileyo ukuze kwenziwe iilekese ezikhuselekileyo nezinempumelelo. Oku kubalulekile kungekuphela nje ekufezekiseni ukuthungwa okufunwayo kodwa nokuthintela ikristale kunye nokutshiswa kweswekile.

Izicelo eziSebenzayo kunye namava oMsebenzisi

Ukusebenzisa ithemometha yeelekese kunokuguqula iinzame zakho zokwenza iilekese. Ngokomzekelo, ukufezekisa ukuhambelana okugqibeleleyo kwi-caramel yasekhaya kufuna ukufikelela kwinqanaba lebhola eliqinileyo (245-250 ° F). Ngethemometha ethembekileyo njengethemometha ye-candy Precision Products Classic Line, unokuqiniseka ukuba i-caramel yakho iya kuba nokuthungwa okufanelekileyo kunye nokuhlafuna.

Kubantu abanqwenela iiconfectioners abafuna ukwenza itofi eethe-ethe, ukufikelela kwinqanaba eliqinileyo lokuqhekeka (300-310 ° F) kubalulekile. Ufundo lwethemometha oluchanekileyo luqinisekisa ukuba ungalubetha ngokuchanekileyo olu luhlu lobushushu, nto leyo ekhokelela kwitofi eshwabeneyo ngalo lonke ixesha.

Ithemometha yeelekese sisixhobo esibalulekileyo kuye nabani na onzulu malunga nokwenza iilekese. Ikhono layo lokubonelela ngokufunda okuchanekileyo kweqondo lokushisa liqinisekisa ukuba ii-syrups zakho zeswekile zifikelela kumanqanaba achanekileyo, okukhokelela kwi-confections engaguqukiyo kunye nomgangatho ophezulu. Ngeengcebiso ezigunyazisiweyo kunye nokuqonda okucacileyo kwesayensi emva kokwenziwa kweelekese, unokukhetha ngokuzithemba eyona thermometer yelekese ukuze ihambelane neemfuno zakho.

Ngolwazi oluthe vetshe kwiithemometha yokwenza ikhandlela, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.