Syrup scales for jams
The syrup scale should be used when cooking the sugar/water mixture in the recommended proportions.
The scale's graduations express weights in grams, indicating the ideal cooking stage for the syrup.
The syrup scale should be left to float gently in the liquid.
Readings are taken at the waterline.
The syrup scale gives a very precise indication of the density of the sugar in the syrup.
Size 12 cm.
Syrup scale for jams
The principle is simple: when you heat a certain quantity of sugar and water, you obtain a syrup whose consistency changes as the water it contains evaporates, thus passing through phases of transformation bearing a precise name and corresponding to a scale on the syrup scale.
There are 2 scales: one in degrees Baumé (10-45° Baumé) and the other in g./ml (1100-1400 g/ml).
The different stages in syrup processing:
- The sheet: As soon as the sugar has melted, it forms a fairly thin layer on the skimmer.
- The little smoothie: As the sugar boils and begins to lose water, it becomes a little thicker. Caught between thumb and forefinger, it forms a little filament which immediately breaks. This state is also known as petit filet. The syrup scale now reads 29°.
- Le lissé: When syrup is taken between thumb and forefinger, a 2 to 3 cm filament is formed. This state of cooking is also known as the filet. The syrup scale now reads 30°.
- The petit perlé: As the sugar cooks, small round pearls form on the surface of the syrup. Taken between thumb and forefinger, the filament reaches 4 cm and is resistant. The syrup scale indicates 33°.
- Le grand perlé: Large pearls appear on the surface of the syrup. Taken between thumb and forefinger, the thread is strong in itself. The syrup scale measures 35°.
- Le petit boulé (or soufflé) : When, after dipping the fingers in cold water and then in syrup, you dip them again in cold water, you obtain a small soft ball the size of a pea. The syrup scale indicates 37°.
- Le gros boulé (or grand soufflé): Soaking wet fingers in syrup, then in water, produces a nut-sized, fairly firm ball. We're at 38°.
- Le petit cassé: When wet fingers are dipped in syrup and then in water, a small layer of hard, crunchy sugar forms.
However, if you try to bite it, it sticks to your teeth. The baking temperature is 39°.
- Le grand cassé: When you dip your fingers into the water and immediately press down on the sugar syrup, it makes a sharp noise; if you try to bite it, it breaks cleanly under your teeth. The syrup scale indicates 40°. If you want to color the syrup, this is when you need to add either the essence or the coloring agent.
Remove the sugar from the heat, add the liquid that is cooling the syrup, stir and reheat to the desired level of doneness.
- Caramel: Once the sugar has lost all its water, it begins to take on a yellow color (barley sugar) and then a reddish color (caramel). The color should never exceed brown.
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