The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling

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9781484063477: The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling
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The Candy Maker's Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnf'g. Co. Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky.

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Other Popular Editions of the Same Title

9780282508395: The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling (Classic Reprint)

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ISBN 10:  0282508392 ISBN 13:  9780282508395
Publisher: Forgotten Books, 2017
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9781297935954: The Candy Maker's Guide; a Collection of Choice Recipes for Sugar Boiling

Sagwan..., 2015
Hardcover

9781149310212: The Candy maker's guide; a collection of choice recipes for sugar boiling

Nabu P..., 2010
Softcover

9781153361484: The Candy Maker's Guide; A Collection of Choice Recipes for Sugar Boiling

Genera..., 2010
Softcover

9781289584009: Candy Maker's Guide; A Collection of Choice Recipes for Sugar Boiling

Nabu P..., 2013
Softcover

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Book Description Createspace Independent Publishing Platform, United States, 2013. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****. The Candy Maker s Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnf g. Co. Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky. Seller Inventory # APC9781484063477

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Book Description Createspace Independent Publishing Platform, United States, 2013. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****.The Candy Maker s Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnf g. Co. Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky. Seller Inventory # APC9781484063477

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Book Description Createspace. Paperback. Condition: New. This item is printed on demand. 140 pages. Dimensions: 9.9in. x 6.8in. x 0.6in.The Candy Makers Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnfg. Co. Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky. This item ships from La Vergne,TN. Paperback. Seller Inventory # 9781484063477

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