Tsim kom muaj kev zoo siab, qhov ncauj qhov ncauj yuav tsum tau ua kom zoo, ua siab ntev, thiab cov cuab yeej zoo. Ntawm cov no, cov khoom qab zib tus pas ntsuas kub sawv tawm ua ib qho cuab yeej tseem ceeb. Rau txhua tus neeg mob hnyav txog kev ua khoom qab zib, kev nkag siab thiab siv cov khoom qab zib ntsuas kub yog qhov tseem ceeb rau kev ua tiav cov txiaj ntsig zoo, kev tshaj lij. Kab lus no delves rau hauv qhov tseem ceeb ntawmThermometer rau taws tswm ciab, kev tshawb fawb tom qab lawv cov kev ua haujlwm, thiab muab kev pom zoo los pab koj xaiv tus ntsuas kub zoo tshaj plaws rau koj cov kev xav tau.
Kev Tshawb Fawb Txog Kev Ua Khoom Qab Zib
Kev ua khoom qab zib yog cov txheej txheem ilv uas muaj kev tswj xyuas qhov kub thiab txias. Cov theem ntawm kev ua noj qab zib - xov, pob mos, pob khov, pob tawv, mos tawg, thiab tawv tawg - txhua qhov sib haum rau qhov kub thiab txias. Ua tiav cov theem no kom raug yog qhov tseem ceeb ntawm kev tsim cov khoom sib xyaw nrog cov kev xav tau zoo nkauj thiab sib xws.
Xov Stage (230-235 ° F): Nyob rau theem no, qab zib syrup tsim nyias threads thaum poob rau hauv dej txias. Qhov no feem ntau yog siv los ua syrup.
Soft Ball Stage (235-245 ° F): Cov kua txiv hmab txiv ntoo ua lub pob mos, hloov tau yooj yim hauv dej txias. Qhov no yog qhov zoo tagnrho rau fudge thiab fondant.
Lub pob khov khov (245-250 ° F): Cov kua txiv hmab txiv ntoo ua lub pob khov tab sis pliable. Siv rau caramel.
Hard Ball Stage (250-265 ° F): Lub syrup tsim ib lub pob nyuaj uas tuav nws cov duab tab sis tseem pliable. Haum rau nougat thiab marshmallows.
Mos Crack Stage (270-290 ° F): Cov kua dej ua cov xov uas hloov tau yooj yim tab sis tsis nkig. Siv rau butterscotch thiab toffee.
Hard Crack Stage (300-310 ° F): Cov kua txiv hmab txiv ntoo yog tawv, nkig threads. Cov theem no zoo meej rau lollipops thiab khoom qab zib nyuaj.
Cov yam ntxwv tseem ceeb ntawm qhov zooThermometer Rau Candle Making
Qhov tseeb thiab Precision: Cov khoom qab zib tus pas ntsuas kub yuav tsum muab cov ntawv nyeem kom paub tseeb tias cov kua qab zib mus txog qhov tseeb. Qhov tsis raug tuaj yeem ua rau cov zaub mov ua tsis tiav thiab cov khoom xyaw khib nyiab.
Qhov kub thiab txias: Lub ntsuas kub tsim nyog yuav tsum npog thaj tsam ntawm 100 ° F txog 400 ° F, ua kom haum rau txhua theem ntawm kev ua khoom qab zib.
Durability thiab Tsim Nyog: Muab qhov kub thiab txias thiab siv ntau zaus, cov khoom qab zib ntsuas kub yuav tsum tau ua los ntawm cov khoom siv ruaj khov uas tuaj yeem tiv taus qhov nruj ntawm chav ua noj.
Kev Siv Yooj Yim: Cov yam ntxwv zoo li cov duab meej, yooj yim-rau-nyeem ntawv, clip rau txuas rau lub lauj kaub, thiab lub zog tuav kom ruaj ntseg yog qhov tseem ceeb rau kev siv tswv yim.
USDA hais txog qhov tseem ceeb ntawm kev siv cov khoom qab zib ntsuas kub kom ntseeg tau tias cov piam thaj syrups ncav cuag qhov kub thiab txias kom muaj kev nyab xeeb thiab ua tiav cov khoom qab zib. Qhov no yog qhov tseem ceeb tsis yog rau kev ua tiav qhov xav tau kev ntxhib los mos tab sis kuj tseem tiv thaiv cov crystallization thiab hlawv cov suab thaj.
Kev siv tswv yim thiab kev paub siv
Siv cov khoom qab zib tus pas ntsuas kub tuaj yeem hloov koj cov khoom qab zib ua haujlwm. Piv txwv li, ua kom tiav qhov zoo sib xws hauv tsev caramel yuav tsum ncav cuag lub pob ruaj khov (245-250 ° F). Nrog lub ntsuas kub zoo ib yam li cov khoom qab zib ntsuas kub Precision Cov Khoom Classic Kab, koj tuaj yeem ntseeg tau tias koj cov caramel yuav muaj qhov zoo nkauj thiab chewiness.
Rau aspiring confectioners tab tom nrhiav ua kom muag muag toffee, mus txog theem nyuaj (300-310 ° F) yog qhov tseem ceeb. Cov ntsuas ntsuas ntsuas qhov ntsuas tau raug nyeem kom ntseeg tau tias koj tuaj yeem tsoo qhov ntsuas kub ntawm qhov ntsuas kub no, ua rau cov toffee nkig zoo kawg nkaus txhua lub sijhawm.
Cov khoom qab zib ntsuas kub yog ib qho cuab yeej tseem ceeb rau txhua tus neeg mob hnyav txog kev ua khoom qab zib. Nws lub peev xwm los muab cov kev ntsuas ntsuas kub kom ntseeg tau tias koj cov piam thaj syrups ncav cuag qhov tseeb, ua rau muaj kev sib raug zoo thiab muaj txiaj ntsig zoo. Nrog cov lus pom zoo tso cai thiab nkag siab meej txog kev tshawb fawb tom qab ua khoom qab zib, koj tuaj yeem ntseeg siab xaiv cov khoom qab zib ntsuas kub zoo tshaj plaws kom haum koj cov kev xav tau.
Yog xav paub ntxiv txogThermometer rau taws tswm ciab, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.
Post lub sij hawm: Jun-07-2024
