1. STAGES OF SUGAR COOKERY
AND
CRYSTALLINE & NON-CRYSTALLINE CANDY
Suganeswaran.S
1st M.Sc Food Science Technology And Nutrition

2. SUGARS
• Building blocks of carbohydrates.
• Naturally found in fruits, vegetables, milk and grains.
• Classification of CHO:
 Monosaccharide( glucose, fructose)
 Disaccharide (sucrose, lactose)
 Oligosaccharide (raffinase, stachyose)
 Polysaccharides (starch, glycogen)

3. SOME TYPES OF SUGARS
• Maple syrup
• Molasses
• Starch syrup
• Table sugar
• Honey
• Glucose – fructose syrup

4. STAGES OF SUGAR COOKERY
S.
N
O
STAGES Fahrenhi
et (F⁰)
Celsius
(C⁰)
SUGAR
CONCENTRATIO
N
APPERENCE USES
1. Thread 223-234 106-112 80% Syrup will form
loose thread.
Making
sugar
syrup
2. Soft ball 234-240 112-115 85% Form a soft, sticky
ball can be
flattened when
removed from
water.
Caramels,
butter
creams
3. Firm ball 242-248 116-120 87% Syrup will form
firm ball but
sticky that holds
shape.
Marshmall
ows,
toffees
4. Hard ball 250-266 122-130 92% Syrup forms hard
ball that holds the
shape.
Toffees,
nougat

5. S.NO STAGES Fahrenhiet
(F⁰)
Celsius (C⁰) SUGA
R
CONC
ENTR
ATION
APPERENCE USES
5. Soft crack 270-290 132-143 95% Syrup forms
stands of crack
and firm
Nougat,
taffy
6. Hard crack 295-310 146-155 99% Syrup forms
threads that
are firm and
easily breaks.
Brittles,
toffees
7. Brown
liquid
caramel
320-360 160-162 100% Syrup will
become
transparent
and will change
colour from
light golden
brown to dark
amber.
Caramel
coated
moulds

7. CANDY
Candies are classified into two types :
(1) Crystalline candy(fudge, nougat, fondant)
(2) Non-crystalline candy(lollipops, candy cans,
caramel)

8. CRYSTALLINE CANDY
• Crystalline candy involves dissolving the sugar,
concentrating the solution and controlled crystallization.
• Contains crystals of sucrose in the finished form, the
sucrose can form large crystals.
• Formed by slow cooling of sugar solution without stirring,
which can’t disturb the crystal formation.
• Contains small, fine crystals of sucrose.
• Sucrose solution is boiled at lower temperature.
• The sugar concentration is lower than non-crystalline
candy.
• EX: fudge, fondant.

9. NON-CRYSTALLINE CANDY
• Formed due to the presence interfering agent, such as
fat, milk solids, and acid which keep sucrose crystals
small.
• The addition of interfering agents is to ensure that no
crystals are formed.
• Formed when crystallization is prevented.
• Sucrose is boiled at high temperature.
• The sugar concentration is higher then crystalline candy.
• EX: lollipops, candy cans

10. REFFERENCE
• Margaret Zaidon & co, Sugars: Types and their
functional properties in food and human health,2018.
• Dr. Munira Husain, FOIFS Food Science, Stages of
sugar.
• Sara parnell, Characteristics of crystalline Vs Non-
crystalline candy.

11. THANK YOU