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Ref :U703Professional Mallard Ferrière
Also known as a syrup densimeter,this glass-weight-syrup thermometer is graded from 1100 to 1400 g/ml. (15 to 40 degrees Be). Ideal to measure the density of sugar in your jams, jellies, liqueurs, sorbets, preserves, candied fruit...
This professional glass syrup scale has two scales of measurement:one in Baumé degree and the other in g/ml (legal units).
Very easy to use,you just have to dip the syrup scale in a test tube containing your preparation to measure the density of the syrup. If the syrup holds too much, lower it to the bottom by adding a little water. Conversely, to increase the concentration of sugar, bring to a boil.
Technical features:
- Length: 12 cm
- Comes with a PVC storage case
- Match scale between Baumé degree and official densities provided
The different phases of syrup processing:
The syrup is obtained when sugar and water are heated, the syrup is transformed as the water evaporates, these different phases of transformation are called the "nappé", the "little smoothed", the "big smoothed", the "pearl", the "net", the "little puff", the "little boulé", the "big ball". They correspond to the graduations of the syrup scale shown in this table:
Sugar status | Density gr./ml | Beaumé |
The napped | 1.160g. | 20 - Be |
The little smoothed | 1.210g. | 25 - Be |
The big smooth | 1,260g. | 30 - Be |
The pearl | 1.295g. | 33 - Be |
The net | 1.320g. | 35 - Be |
The little soufflé | 1,360g. | 38 - Be |
The little boulé | 1.370g. | 39 - Be |
The Big Ball | 1.395g. | 41 - Be |
Do not boil.
The napped: As soon as the sugar is melted, it forms a thin, shiny film. It freezes immediately when a drop is put on a cold plate.
The small smooth:The sugar boils and begins to lose its water, it thickens slightly. Preborn a drop between the wet fingers, by spreading the fingers it forms a thread that breaks. It is also called a "small net." The syrup scale then indicates 25 degrees.
The big smooth: When you get a filament of 5mm to 1cm by taking syrup between the thumb and forefinger, the syrup scale indicates 30 degrees.
The beaded: During the cooking of the sugar, the bubbling causes small round beads on the surface of the syrup. Caught between the thumb and forefinger, the filament reaches 4 cm and is more resistant. The syrup scale indicates 33 degrees. At 35 degrees we see large pearls: it is "the big pearl".
The small soufflé or small boulé: The syrup scale indicates 38 degrees. Lhas a drop of syrup between the wet fingers forms a soft dumpling, this small soft ball is the size of a pea. When you get a bigger, firmer ball, the size of a hazelnut, the thermometer is 39 degrees, it's "the big ball" or "big soufflé".
The broken kid: You get a small layer of hard, crunchy sugar that sticks to your teeth. the syrup scale indicates 39 degrees.
The big broken:Dip your fingers in the water and immediately press the sugar syrup, you hear a dry noise, the sugar breaks clean under the tooth. The syrup scale indicates 40 degrees. It's time to color it if you want to. Be sure to remove the sugar from the heat before adding the liquid that will cool the syrup, mix and heat up to the desired cooking level.
The caramel: The water has evaporated, the sugar becomes first blond and then red. Never go beyond the brown stage.
Also available is the Mallard Ferrièreconfectioner thermometer.
Expert opinion Colichef :
Very easy to use, this syrup scale allows you to achieve a sharp degree of precision! Essential to measure the density of sugar when making glazed chestnuts for example or other delicacies! The little one: the protective case, handy to protect your syrup scale. |
Anonymous A. published the 30/03/2021 following an order made on 16/02/2021
Conforme
Anonymous A. published the 05/07/2020 following an order made on 24/06/2020
Rapidité efficacité, merci
Anonymous A. published the 01/06/2020 following an order made on 04/05/2020
pas encore essayé
Anonymous A. published the 28/01/2020 following an order made on 13/01/2020
Bon produit