What You Need to Know
Sucrose undergoes thermal decomposition (pyrolysis) at 160-186°C, forming invert sugars (glucose/fructose) that lower recrystallization risk. Rapid cooling on metal plates creates metastable glass state with 12-15% residual moisture.
Enables creation of translucent edible sculptures with crisp texture and complex caramel notes, traditionally depicting animals or auspicious symbols.
Key Parameters
Temperature
172°C
160°C - 186°C
Time
120 seconds
90 seconds - 240 seconds
Equipment
Copper ladle (0.5mm thickness)Marble slab (pre-chilled to 4°C)Bamboo sculpting tools
Steps
- 1.
Tanghulu (Beijing): Sugar shell encapsulation for fruit skewers
- 2.
Dragon Beard Candy (Imperial Kitchens): Filament extrusion variant
The Science
Primary Reaction
Caramelization (non-enzymatic browning)