Gukora ibintu byiza, byuhira umunwa bisaba neza, kwihangana, nibikoresho byiza. Muri ibyo, tometrometero ya bombo igaragara nkigikoresho cyingirakamaro. Kubantu bose bafite uburemere bwo gukora bombo, gusobanukirwa no gukoresha tometrometero ya bombo ningirakamaro kugirango tugere kubisubizo bihamye, byumwuga. Iyi ngingo irasobanura akamaro katermometero yo gukora buji, siyanse inyuma yimikorere yabo, kandi itanga ubushishozi bwemewe kugirango igufashe guhitamo ibipimo byiza bya termometero kubyo ukeneye.

Ubumenyi bwo gukora bombo

Gukora bombo ni inzira yoroshye ikubiyemo kugenzura neza ubushyuhe. Ibyiciro byo guteka isukari - urudodo, umupira woroshye, umupira ukomeye, umupira ukomeye, igikonjo cyoroshye, hamwe nigice gikomeye - buri kimwe gihuye nubushyuhe bwihariye. Kugera kuri ibi byiciro neza ni urufunguzo rwo gukora ibihuza hamwe nuburyo bwifuzwa kandi buhoraho.

Icyiciro cyinsanganyamatsiko (230-235 ° F): Kuri iki cyiciro, sukari yisukari ikora insinga zoroshye iyo zijugunywe mumazi akonje. Ibi mubisanzwe bikoreshwa mugukora sirupe.
Icyiciro cy'umupira woroshye (235-245 ° F): Sirup ikora umupira woroshye, woroshye mumazi akonje. Nibyiza kuri fudge kandi ukunda.
Icyiciro cy'umupira ukomeye (245-250 ° F): Sirup ikora umupira ukomeye ariko woroshye. Byakoreshejwe kuri karamel.
Icyiciro cy'umupira ukomeye (250-265 ° F): Sirup ikora umupira ukomeye ufashe imiterere ariko iracyashoboka. Birakwiriye kuri nougat na marshmallows.
Icyiciro cya Crack Stage (270-290 ° F): Sirup ikora insinga zoroshye ariko zidacika. Byakoreshejwe kuri buttercotch na kawa.
Icyiciro Cyakomeye (300-310 ° F): Sirup ikora insinga zikomeye, zoroshye. Iki cyiciro ni cyiza kuri lollipops na bombo ikomeye.

Ibintu by'ingenzi biranga ibyizaThermometer yo Gukora buji

Ukuri nukuri: Ubushuhe bwa bombo bugomba gutanga ibisomwa neza kugirango supe yisukari igere kumurongo ukwiye. Ukudasobanuka kurashobora gutuma habaho kunanirwa no guta ibikoresho.

Ikirere cy'ubushyuhe: Ikigereranyo gikwiye cya termometero kigomba kuba gifite intera iri hagati ya 100 ° F na 400 ° F, cyakira ibyiciro byose byo gukora bombo.

Kuramba no kubaka ubuziranenge: Urebye ubushyuhe bwinshi no gukoreshwa kenshi, tometrometero ya bombo igomba kuba ikozwe mubikoresho biramba bishobora kwihanganira ibikoni byigikoni.

Kuborohereza gukoreshwa: Ibiranga ibintu bisobanutse, byoroshye-gusoma-kwerekana, clip yo kwizirika ku nkono, hamwe nigitoki gikomeye cyo gufata neza ni ngombwa mugukoresha neza.

USDA ishimangira akamaro ko gukoresha trometero yizewe ya bombo kugira ngo sukari isukari igere ku bushyuhe bukwiye bwo gukora bombo neza kandi neza. Ibi ni ingenzi cyane kugirango ugere ku cyifuzo cyonyine, ariko nanone ni ukurinda korohereza no gutwika isukari.

Porogaramu Ifatika hamwe nuburambe bwabakoresha

Gukoresha bombo ya termometero irashobora guhindura ibikorwa byawe byo gukora bombo. Kurugero, kugera kumurongo wuzuye muri karameli yakozwe murugo bisaba kugera kumupira uhamye (245-250 ° F). Hamwe na trometero yizewe nka bombo ya termometero Precision Products Products Classic Line, urashobora kwizera ko karamel yawe izaba ifite imiterere ikwiye no guhekenya.

Kubashaka ibirungo bashaka gukora ikawa yoroshye, kugera kuntambwe ikomeye (300-310 ° F) ni ngombwa. Therometero yasomwe neza yemeza ko ushobora gukubita neza ubu bushyuhe, bikavamo ikawa yoroheje buri gihe.

Bombo ya termometero nigikoresho cyingenzi kubantu bose bakomeye mugukora bombo. Ubushobozi bwayo bwo gutanga ubushyuhe busobanutse neza bwerekana ko sukari ya sukari igeze mubyiciro byiza, bikavamo ibyokurya bihamye kandi byujuje ubuziranenge. Hamwe nibyifuzo byemewe hamwe no gusobanukirwa neza siyanse yo gukora bombo, urashobora guhitamo wizeye neza tometrometero nziza ya bombo kugirango uhuze ibyo ukeneye.

Kubindi bisobanuro kuritermometero yo gukora buji, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.