Hot sugar day one, we learned the ingredients and procedure for pulled/blown sugar and poured sugar. After professor demonstrated, we paired up in team to make our sugar for further use. First we need to make sure all equipments are extremely clean to prevent any impurities formed in sugar. We only need to make pulled sugar in class. It has acid added, which changes the sucrose(sugar) to defrost and levulose. After acid added, it becomes invert sugar. Invert sugars resist crystallization. However, when too much acid was added, the sugar will become too soft. And one of our product( purple sugar) may experienced that.
Overall, temperature is the most important for pulled and blown sugar. We will need to add acid when it reaches 280F. Color will be added followed. And sugar will need to be cook out all water, at 290F, before poured onto silpat
