Label
All
0
Clear all filters

Guides for Controlling Crystallization

Appears in

By Flo Braker

Published 1984

  • About
Now that you have boiled your syrup to the proper stage, you want to control the formation of the crystals that will provide the characteristic texture.
Crystals form from the manipulation of the syrup; the temperature of the syrup when it is worked determines their size. If the syrup is very hot, the crystal formation is large; if it is cooler, it is smaller.
One way to control the size of the crystals is by seeding—adding a crystal of the desired size to a supersaturated solution. This begins a chain reaction, in which the syrup uses the seed as a pattern, or nucleus, to determine its crystalline structure. For example, when manipulating the syrup to make fondant, you can add a remnant from a previous batch to serve as a nucleus. Because you are placing it in a supersaturated solution, the fondant seeds will not dissolve or be absorbed but will merely act as a pattern.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title