Tips cookings

Cooking sugar

Nappé 100°C
small thread 102°C
large thread 103°C
High pearl 105°C
Filé 106°C
small souffle 108°C
Grand souffle 112°C
soft ball 115°C
firm ball 118°C
Hard ball 121°C
Soft crack 125°C
firm crack 141°C
hard crack 145°C
Caramel 150°C and more