TERMIUM Plus®

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LARGE CRACK [1 record]

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Alphabetical list of terms

Record 1 1998-03-27

English

Subject field(s)
  • Chocolate and Confectionery
DEF

Candy syrup at the point in cooking at which it spins into hard, brittle threads when a bit of syrup is dropped into very cold water.

French

Domaine(s)
  • Confiserie et chocolaterie
OBS

[...] (145/150°C.) les gouttes de sirop dans l'eau froide deviennent dures, cassantes comme du verre, mais non collantes; le sucre se colore en jaune paille clair sur les bords de la casserole; il faut le surveiller avec soin pour éviter qu'il se transforme en caramel, ce qui le rendrait inutilisable à ce stade.

Spanish

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