9 hours ago, Dark side said:For my next querie- this youtube video of candy coated chocolate eggs. What temp/stage do you think she's cooked her sugar solution to?
70-80% solids - I don't know if that's a much a temperature thing or a add 70 -80% solids to water and bring to a boil. Note in this article that a more dilute syrup is used at the end to smooth which she didn't do - as I recall it's just a matter of taking the existing syrup - adding a bit more water and applying that. Dragees
Here's my dextrose panning instructions -
Dextrose Panning
2200 grams dextrose monohydrate
300 grams water
4500 grams centers
80% solids - bring water and dextrose just to a boil
to the 4500 grams of centres wet surface just enough - then charge with 150 grams of dry dextrose
add second charge of syrup when surface appears to be drying - don’t let it get dusty
continue until you use up about 2/3 of your syrup - to the remainder add colour (make sure your colour contains no sucrose) -
add 5% water to the remaining syrup and use to smooth
