| NUMBER SHRIMP PER POUND | DESCRIPTION | SIZE NAME |
|---|---|---|
| U/10 | under 10 per pound | Colossal |
| U/15 | 10-15 per pound | Jumbo |
| U/20 | 16-20 per pound | extra large |
| U/25 | 21-25 per pound | Large |
| U/30 | 26-30 per pound | medium |
| U/35 | 31-35 | small |
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The following table will help you to understand and make up COLD syrups of differnt densities and sweetness. These tables tell you how much sugar and cold water is need to make a syrup of a certain density. The Baumé sugar-weight scale goes from 0 degress to 44 degrees and is really a saccharometer. The warmer the water, the more sugar it can dissolve.
FOR A 1 LITRE SUGAR SOLUTION Degrees Baumé Weight of Sugar in Grams 1 20 2 40 5 120 10 250 15 500 25 875 27 1000 29 1225 31 1250 FOR 1 Kilogram (2.2 lbs.) SUGAR Degrees Baumé Weight of Water in Grams 18 200 20 150 25 100 30 70 32 50 Return to Pastry Shop
Pure sugar melts at 320 degrees F (160 C.). Dissolves readily in cold water. If heated more it turns into a straw like color, then browner and then black as it burns. It dissolves easily in cold water which can absorb and dissolve it's own equal weight of sugar. (100 grams of water dissolves 100 grams of sugar) Solubility increases as the water temperature increases.
Important Concept.... As the amount of dissolved sugar increases in a given volume of water, we can say that the "Density" of that same solution has increased and with it the boiling point must go up..........
Below is a table that shows how much sugar a "saturated" solution would contain at different temperatures.
Saturated means that the solution cannot dissolve any more sugar at that temperature.
SUGAR PERCENT % DEGREES F. DEGREES F. 64.18 32 0 65.56 50 10 67.09 68 20 67.89 77 25 69.55 95 35 71.32 113 45 78.20 131 55 75.18 149 65 76.12 158 70 78.39 176 80 74.55 185 85 80.60 194 90 81.77 203 95 82.97 212 100 Return to Cold Kitchen Return to Pastry Shop
Below is a chart with some of the many different kinds of chocolate products available.
| NAME | DESCRIPTION | INFORMATION |
|---|---|---|
| Chocolate Liquor | The 50% cocoa butter paste obtained after roasting and grinding the bean nibs into a mash | This is the mother for almost all chocolate based items |
| Cocoa | Pressed chocolate liquor that has had it's butter fat reduced to 10-24% cocoa butter, then futher ground into a powder. Dutch Processed cocoa has been reduced to about 25% cocoa butter and is "alkali (base) treated" to reduce it's acidity. Has reddish color. | Long shelf life, bitter taste, many uses. |
| Breakfast Cocoa | Ranges from 22% - 25% cocoa butter content. | Easy mixing with milk. |
| Cocoa Butter | The vegeatble fat part of the cocoa beans. Is usually 50% by weight. Typically added to make chocolate and removed by pressing to process cocoa powder. Has no cholesterol. | Comes in blocks of an off white color. is tasteless but carries a light chocolate aroma when fresh. Vegetable oil is often substituted for it. |
| Chocolate | Called unsweetened, bitter and baking chocolate. Is about 90% chocolate liquor, 5 % cocoa butter and sometimes 5% sugar. | Comes in large blocks, needs to be sweetened. Not much used in the pastry shop. |
| Bittersweet Chocolate | As a rule contain more chocolate liquor than other chocolates. | Interchangeable with sweet and semisweet types in recipes. |
| Dietetic Chocolate | Not a low calorie product but one intended for diabetics to use. Sweetened with sorbitol or mannitol instead of sugar. | Has more fat than normal chocolate to keep it moist. |
| Semi-Sweet Chocolate | Has about 45% chocolate liquor, 15% cocoa butter and 40% sugar. May have condiments added such as vanilla, hazelnut flavor and others. | Multi use chocolate. Very similar to Bittersweet chocolate but a touch sweeter. |
| Sweet Chocolate | A block of chocolate made with only about 15% chocolate liquor, 15% cocoa butter and 70% sugar. | As you can see, the sweeter the chocolate the less choclate liquor is present, replaced by inexpensive sugar. |
| Milk Chocolate | Made from about 10% chocolate liquor, 20% cocoa butter, 50% sugar and 15% milk solids. However the chocolate liquor in this chocolate usually comes from the stongest beans yo help it maintain it's flavor. | Is basically sweet chocolate with powdered or condensed milk and flavorings added. The Swiss are credited with developing this process of combining milk and chocolate. |
| Chocolate Coating | This is a high fat content chocolate product which lends itself to easy pouring and high glossy finishes. The best all around chocolate to have in the pastry shop | |
| White Chocolate | Made from cocoa butter, vegetable oil, sugar, milk solids, flavorings, maybe even coloring. | Legally this is not chocolate because it contains no chocolate liquor. |
| Chocolate Syrup | Can be made from cocoa or chocolate mixed with sugar or sweeteners, water, thickeners and flavorings. | Qualitites vary greatly. |
| Chocolate Sauce | A thicker version of chocolate syrup. Usually has milk or cream added plus other thickeners. | Like chocolate syrup, qualitites can vary greatly |
| Confectionery Chocolate | Made from about 10% chocolate liquor, 20% cocoa butter, 50% sugar and 15% milk solids.An artificial product made with vegeatble fats and flavorings. | Used in manufacturing plants. |
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