What You Need to Know
Involves controlled cooling of sucrose syrup to form a malleable glass (amorphous solid) with 2-3% residual moisture, allowing plastic deformation before recrystallization occurs. The process exploits the glass transition temperature range of sugar (60-70°C) where it behaves viscoelastically.
Creates edible decorations with architectural precision, essential for showpieces and haute patisserie presentation.
Key Parameters
Temperature
70°C
65°C - 75°C
Time
7 minutes
3 minutes - 15 minutes
Equipment
Marble cooling slabCopper sugar potsSilicon embossing matsInfrared thermometer
Steps
- 1.
Croquembouche (France): Creating decorative sugar cages
- 2.
Zuckerwerk (Germany): Making ornate sugar plaques
The Science
Primary Reaction
glass transition