Description
Controlled caramelization of sucrose into amorphous glass for sculptural applications.
Technical
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.
Culinary Significance
Enables creation of translucent edible sculptures with crisp texture and complex caramel notes, traditionally depicting animals or auspicious symbols.
Science
Primary Reaction
Caramelization (non-enzymatic browning)
Parameters
Temperature
172°C optimal
160°C to 186°C range
Time
120 seconds
90 seconds – 240 seconds
Equipment
Copper ladle (0.5mm thickness)Marble slab (pre-chilled to 4°C)Bamboo sculpting tools