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The sugar thermometer is an indispensible tool when preparing sugar works, confectionery, pralines and other delicacies.
Our thermometers are made of high-quality stainless steel and are mercury-free.
Clean them with a damp dishcloth after use.
In folding box for hanging up.
- Material stainless steel with technology
- Size 31,5 cm
- Surface glossy
- VE 1
Directions for use
Hang the sugar thermometer in the sugar solution, and fasten onto the edge with the clip.
Names of the sugar stages
HAND PROBE - TEMPERATURE
Sugar syrup - 100°C
Weak thread - 105°C
Strong thread - 107.5°C
Soft ball - 112.5°C
Firm ball - 117.5°C
Balls - 125°C
Crack - 135°C
Caramel - from 142.5°C
to 147.5°C
Caramel colouring - 155°C
