Thermometer

The digital thermometer is used to check and determine raw materials, liquids or solutions as well as doughs or semi-finished products in degrees Celsius (°C).

Example sugar solution:

Evaporation of water during boiling increases the concentration of the sugar solution. The higher the boiling temperature, the firmer the consistency after cooling.

Sugar Thermometer

The conventional sugar thermometer is used to control and determine the sugar temperature in Réaumur (°R) or degrees Celsius (°C) during cooking.

Conversion formula:

• Celsius × 0.8 = Réaumur ► Example: 100°C × 0.8 = 80°R

• Réaumur × 1.25 = Celsius ► Example: 80°R × 1.25 = 100°C

The thermometers are held directly in the liquid. The result can be read quite easily.

Baumé Scale

The Baumé scale (sugar scale) offers the possibility to determine the density of a (sugar) solution during or after boiling.

The Baumé scale increases as the sugar concentration increases, indicating the density of the solution.

The solution can be measured both cold and hot. It is important that the same variation is always chosen for the same recipes.

Example 33°Bé:

This solution has a density of 1.33 ► which means that 1 liter of sugar solution weighs 1,330 g.