On food and cooking the science and lore of the kitchen ( PDFDrive ) 1292

allow the syrup to cool before initiating crystallization avoid agitating the syrup while it cools when the syrup is cool, agitate continuously and vigorously for as long as the syrup is workable Preventing Crystal Formation: Making Sugar into a Glass Candy makers produce an entirely different structure and texture when they cool a syrup so rapidly that the sugar molecules stop moving before they have a chance to form any crystals at all This is how transparent hard candies are made If the water content of the cooked syrup is just 1 or 2%, then it’s essentially molten sugar with a trace of water dispersed in it The syrup is very viscous, and if it cools quickly, the sucrose molecules never have a chance to settle into orderly crystals Instead, they just set in place in a disorganized mass Such an amorphous, noncrystalline material is called a glass Ordinary window and table glass is a noncrystalline version of silicon dioxide Like this mineral glass, sugar glass is brittle and transparent (and often stands in for its harder and more dangerous cousin in the movies and on stage!) Glasses are transparent because individual sugar molecules are too small to deflect light when they’re randomly arranged Crystalline solids appear opaque because even tiny crystals are solid masses of many molecules, and their surfaces are big enough to deflect light Limiting Crystal Growth with Interfering Agents In practice, it’s not easy to control or prevent the crystallization of pure sucrose syrups, and candy makers have long relied on other ingredients that interfere with and therefore limit crystal formation and growth These interfering agents help the cook prepare clear noncrystalline hard candies and finetextured creams, fudges, and other soft ... syrups, and candy makers have long relied on other ingredients that interfere with and therefore limit crystal formation and growth These interfering agents help the cook prepare clear noncrystalline... Ordinary window and table glass is a noncrystalline version of silicon dioxide Like this mineral glass, sugar glass is brittle and transparent (and often stands in for its harder and more dangerous cousin in the movies and. .. tiny crystals are solid masses of many molecules, and their surfaces are big enough to deflect light Limiting Crystal Growth with Interfering Agents In practice, it’s not easy to control or prevent the crystallization of