maualinsugarboil..html

This manual is designed to form a comprehensive course in the art of sugar boiling and confectionery skills. The manual covers essential techniques required for the most elaborate work in boiled sugar work, most suitable for the kitchen chef, confectioner and a good start for the young apprentice or student taking NVQ qualifications. Recipes and methods are clearly written to help develop and understanding of basic and original, new and old ideas. This understanding will enable even the inexperienced to learn the skills of sugar boiling, which can be difficult. The text, concise methods and step by step illustrations explain how to produce the centrepieces with ease and confidence. Considering the merits in the art of sugar boiling, I confess at once that it would be simpler for me to give you a practical demonstration of making a centre piece than to explain in writing and by illustrations my methods of procedure. I hope, however, that, by careful attention to the description that follow and to the many illustration of examples, the majority of which were completed since the completion of my apprentiship as chef Patissier and Confectioner nearly 45 years ago. "The Sugar and Confectionery Manual" Content Safety aspects in boiling sugar, utensils and materials. Boiling the sugar, testing boiled sugar to a degree. Metric convertions Sugar confectionery. Colours in confectionery. Pouring boiling sugar and marble effects. Piping boiled sugar Pulling boiled sugar. Sugar basket sugar flowers and leaves Blown sugar work. Pulled sugar ribbon. Boiled marzipan. Petits fours and frianises Crystallized fruits, peel and flowers Jam making