{"id":70036,"date":"2016-12-12T17:14:52","date_gmt":"2016-12-12T17:14:52","guid":{"rendered":"https:\/\/hotmixpro.tempurl.host\/?p=70036"},"modified":"2022-07-08T14:03:06","modified_gmt":"2022-07-08T12:03:06","slug":"recipes-comparison-processing-sugar","status":"publish","type":"post","link":"https:\/\/hotmixpro.com\/fr\/chemistry\/recipes-comparison-processing-sugar\/","title":{"rendered":"Recipes in Comparison: The Processing Of Sugar"},"content":{"rendered":"

Toffee apple<\/p><\/div>\n

Last week we spoke about the technique of caramelization<\/strong><\/a>, focusing on the difficulties of this preparation.
\n Many people know that everything starts from a very common ingredient, sugar<\/strong>, but few of them are aware of the difficulties and unpredictability of this process.
\n \u00a0
\n The perfect success of this preparation depends on a combination of elements that need to be constantly in balance.
\n This balance is\u00a0uncertain and very exposed to errors.<\/p>\n

By using the most appropriate equipments you may solve your problems both during and at the end of these kind of preparations.<\/p>\n

So today we will show you the same recipe, but prepared in two different ways: TRADITION<\/strong> vs. HOTMIXPRO<\/strong>.<\/p>\n

\n You will judge which of the two methods can easily ensure the result you really want.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/h3>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Caramel sauce and salty butter<\/h3>\n

\"Snickers\"
\n So now, we compare the delicious recipe of \u00ab\u00a0caramel sauce and salty butter<\/strong><\/em>\u00ab\u00a0, excellent with warm crepes, macarons, chocolate tarte or toasted hazelnuts.<\/p>\n

Here are the preparations!<\/p>\n\n\n\n
TRADITIONAL RECIPE<\/strong><\/p>\n

Ingredients:
\n \u2022 Sugar:\u00a0100 gr
\n \u2022 Cream: 250 ml
\n \u2022 Salty butter:\u00a040 gr<\/p>\n

Method:<\/p>\n

Let the butter soften.
\n Add evenly the sugar and cook over medium heat until it becomes golden.<\/p>\n

Pay close attention not to extend too much cooking, or there will be an excessive browning<\/strong><\/span>!!
\n In case you can not avoid this, slightly reduce the intensity of the fire.<\/p>\n

Do not mix sugar or you will cause the formation of lumps, very difficult to eliminate.
\n Meanwhile heat the cream in another saucepan. <\/p>\n

As soon as your sugar is converted into caramel (hoping without lumps), slowly add\u00a0hot cream and stir quickly.<\/p>\n

Then cook over low heat for 2 to 3 minutes, continuing to stir constantly.
\n Now remove everything from the fire and add the softened butter, stirring until absorbed.<\/p>\n

Once cool, store the caramel sauce and salty butter inside some glass jars in the refrigerator for 3-4 days.<\/p>\n<\/td>\n

HOTMIXPRO RECIPE<\/p>\n

<\/strong>Ingredients:\u00a0<\/p>\n

\u2022 Sugar: 500 gr
\n \u2022 Glucose: 200 gr
\n \u2022 Very hot cream: 700 gr
\n \u2022 Butter: 100 gr
\n \u2022 Salt at taste
\n \u2022 1 vanilla berry<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Method:<\/p>\n\n\n\n\n\n\n\n
\u00a0STEP<\/strong><\/td>\n\u00a0 \u00a0TOOL<\/strong><\/td>\n\u00a0INGRED.<\/strong><\/td>\nSPEED<\/b><\/td>\n\u00a0TIME<\/strong><\/td>\n\u00a0TEMP.<\/strong><\/td>\n<\/tr>\n
\u00a0 \u00a01<\/td>\nBlades
\n \u00a0 \u00a0 +
\n Mixing \u00a0 \u00a0 paddles
\n \u00a0 \u00a0 +
\n \u00a0 Cap<\/td>\n		Sugar 500 g
\n Glucose 200 g<\/td>\n		\u00a0 \u00a0 \u00a0 \u00a0 1<\/td>\n\u00a0 \u00a0 \u00a0 0<\/td>\n\u00a0 170
\n \u00a0WAIT
\n \u00a0TEMP<\/td>\n<\/tr>\n
\u00a0 \u00a02<\/td>\n\u00a0Blades
\n \u00a0 \u00a0 +
\n \u00a0Mixing \u00a0 \u00a0paddles<\/td>\n		Very hot cream through the lid\u2019s hole 700 g
\n Butter 100 g
\n Salt at taste
\n 1 Vanilla berry<\/td>\n		\u00a0 \u00a0 \u00a0 \u00a0 1<\/td>\n\u00a010 min<\/td>\n\u00a0 \u00a0 \u00a0\/<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0 \u00a0 \u00a0Filter<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

(WT<\/strong> means Wait Temperature<\/strong><\/a>:\u00a0you don’t set the time, you set the temperature that must be reached)<\/p>\n

<\/u><\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0AND THAT’S ALL!<\/strong><\/p>\n<\/td>\n<\/tr>\n

Kinda difficult, isn’t it?!<\/strong><\/p>\n

As you can see, the risk of exceeding the right level of cooking<\/strong> is very high.
\n The balance of the elements to obtain the desired caramelization is very uncertain; you need extreme care and attention to get the right color and intensity.<\/p>\n

Moreover, this recipe requires to stay there, constantly working on it, checking if something is going wrong, and adjusting the preparation accordingly.<\/p>\n<\/td>\n

This is REALLY what you have to do!
\n And above all, you can repeat it ENDLESSLY!<\/strong><\/p>\n

<\/b><\/em><\/em><\/p>\n

You aren’t tied to time control since the machine automatically<\/strong>\u00a0reaches 170\u00b0C.\u00a0
\n Regardless of the quantity and temperature of your ingredients. Always the same result<\/strong>!<\/span><\/p>\n

Automatic<\/strong> and uniform<\/strong> mixing will prevent the formation of annoying lumps that could affect the success of the recipe.<\/p>\n

You prepare everything within the comfortable bowl (2,3,5 liters), without dirtying many pots.<\/p>\n

And while the machine works, you can do something else!<\/strong><\/p>\n


\n <\/b><\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Same traditional taste, different way of cooking: easy<\/strong>, fast<\/strong>, accurate<\/strong> and above all ALWAYS with high quality results <\/strong>and no more ERRORS!<\/span>
\n <\/strong><\/p>\n

Less time spent at working means more time for CREATIONS thanks to HotmixPRO!<\/em><\/p>\n

Not bad right?<\/em><\/p>\n

For more information visit: https:\/\/hotmixpro.tempurl.host<\/a><\/p>\n

\u00a0<\/strong><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Last week we spoke about the technique of caramelization, focusing on the difficulties of this preparation. Many people know that everything starts from a very common ingredient, sugar, but few of them are aware of the difficulties and unpredictability of this process. \u00a0 The perfect success of this preparation depends on a combination of elements […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6789,6792],"tags":[],"class_list":["post-70036","post","type-post","status-publish","format-standard","hentry","category-chemistry","category-recipes"],"yoast_head":"\nRecipes in Comparison: The Processing Of Sugar - HotmixPRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotmixpro.com\/fr\/chemistry\/recipes-comparison-processing-sugar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes in Comparison: The Processing Of Sugar - HotmixPRO\" \/>\n<meta property=\"og:description\" content=\"Last week we spoke about the technique of caramelization, focusing on the difficulties of this preparation. 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