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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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  1. When boiling sugar for pulled sugar, why is it important to boil it rapidly?
  2. Describe the procedure for making spun sugar (assuming you have already boiled the syrup).
  3. Explain the importance of the final cooking temperature when cooking a syrup for pulled sugar.
  4. Discuss the effect of tartaric acid in the production of pulled sugar. Include in your discussion the time it is added and the total quantity used.
  5. Describe the procedure for making a pulled-sugar ribbon using two alternating colors of sugar.
  6. If pulled sugar is made in advance and stored, what must be done to make it workable?

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