Firm ball stage temperature

215F to 235F102C to 113C B. In fact thats how each of the temperature stages discussed below is named.

Forms a firm ball that holds its shape until pressed.

Firm ball stage temperature. Firm-Ball Stage 245 F250 F sugar concentration. 87 Drop a little of this syrup in cold water and it will form a firm ball one that wont flatten when you take it out of the water but remains malleable and will flatten when squeezed. Caramels are cooked to the firm-ball stage.

Firm-Ball Stage 242 F248 F 116 C120 C sugar concentration. Forms a firm ball that will not flatten when removed from water but remains malleable and will flatten when squeezed. Hard-Ball Stage 250 F268 F 121 C131 C sugar concentration.

Nougat marshmallows toffee gummies divinity and rock candy. At this stage. What is the firm-ball stage.

The firm-ball stage is the state wherein the boiling point of the solution reaches a temperature that indicates that the syrup contains 8791 sugar 245249F 118121C. Immerse your hand in the cold water try to form the sugar into a ball and bring it out of the water. By examining the shape and texture of the resulting candy blob you can determine the approximate temperature of your sugar.

This method takes a little practice and is not as exact as a candy thermometer but it will do in a pinch. Stage Temperature in F Temperature in C Sugar concentration. Syrup will form a loose thin thread.

Used for sugar syrups. Soft ball eg fudge 234-240F. Syrup will form a soft sticky ball that can be flattened when removed from the water.

Used for caramels fudge pralines fondant and butter creams. Forms a soft ball that flattens when removed from water. Forms a firm ball that holds its shape until pressed.

Forms a ball that holds its shape but is pliable. Firm-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 118 121 C 245 250 F At this point of heating the sugar concentration in the syrup is 87. You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water.

Once the sugar syrup reaches the correct temperature it has reached the firm ball stage. To check it has reached this stage drop a little of the sugar syrup into a bowl of cold water the sugar will turn into a firm ball that is pliable and keeps its shape when removed from the water. Sweet confectionery lollies candy lolly sweets sugar.

As a sugar syrup is cooked water boils away the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact thats how each of the temperature stages discussed below is named.

Firm Ball Stage Temperature. 245 to 250F Description. The sugar will form a ball when it is dropped into the water and will retain its shape when you take it out.

Firm-Ball Stage Randal Oulton Firm-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 118 121 C 245 250 F It is a test of how hot a sugar syrup is and of how much water is left in it. At this point of heating the sugarRead More. Begins at 234 F.

A small amount of syrup dropped into chilled water forms a ball but flattens when picked up with fingers. Begins at 244 F. The ball will hold its shape and flatten only when pressed.

Begins at 250 F. The ball is more rigid but still pliable. Begins at 270 F.

Which of the following temperature ranges corresponds to the firm ball stage. Asked Aug 29 2019 in Hospitality Culinary by Khamseen. 215F to 235F102C to 113C B.

235F to 240F113C to 115C C. 245F to 250F118C to 121C D. 250F to 265F121C to 169C.

Answered Aug 29 2019 by jsanch99. C 0 votes. Which of the following temperature ranges corresponds to the firm ball stage.

Asked Feb 24 2020 in Hospitality Culinary by TacticalTech. 215F to 235F102C to 113C B. 235F to 240F113C to 115C C.

245F to 250F118C to 121C D. 250F to 265F121C to 169C. Answered Feb 24 2020 by NurseRN.

C 0 votes. Like soft-ball but it wont flatten in your hand. You can easily squish and mold it with pressure.

Temperature degrees Fahrenheit Makes. 215 235 Syrups some icings. 235 -240 Fudge fondant buttercreams.

240 250 Caramel. 250 270 Marshmallows gummies nougat. 270 290 Taffy.

On a candy thermometer the firm ball stage is between 244 and 248 Fahrenheit. This stage is used in many confectionary recipes such as caramels. Syrup will form a firm but pliable sticky ball that holds it shape briefly.

Used for caramels butter creams nougat marshmallows Italian meringues gummies and toffees.