{"id":7828,"date":"2015-07-30T10:47:00","date_gmt":"2015-07-30T08:47:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/hoe-smelt-jy-suiker-reg\/"},"modified":"2018-06-14T14:05:24","modified_gmt":"2018-06-14T12:05:24","slug":"hoe-smelt-jy-suiker-reg","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/hoe-smelt-jy-suiker-reg\/","title":{"rendered":"Hoe smelt jy suiker reg?"},"content":{"rendered":"<p>\u2022 Wanneer suiker en water saamgekook word, verdamp al die water tot die suiker <strong>versadigingspunt <\/strong>bereik, en daarna begin die temperatuur styg.<br \/>\n\u2022 Suiker kan maklik <strong>kristalliseer <\/strong>(sandsuiker word) wanneer dit gesmelt word. Dit is baie belangrik om suiker slegs te roer tot die suikerkorrels op die boom van die kastrol opgelos is en dit nog nie begin borrel het nie.<br \/>\n\u2022 Enigiets wat in die suiker gesit word nadat dit begin kook\/borrel, selfs \u2019n teelepel, sal kristalle laat vorm.<br \/>\n\u2022 Was die <strong>sykante <\/strong>van die kastrol met \u2019n verfkwas en \u2019n bietjie water skoon sodat kristalle nie hier aanpak nie.<br \/>\n\u2022 Deur suurlemoensap, heuning of vloeibare <strong>glukose <\/strong>by te voeg, voorkom jy ook dat suiker kristalliseer.<br \/>\n\u2022 Hoe ho\u00ebr die <strong>temperatuur<\/strong>, hoe minder vog is in die suiker en hoe harder sal die suiker word wanneer dit afkoel en stol. Karamel is die warmste en hardste fase van suiker.<br \/>\n\u2022 Meet suiker se temperatuur met \u2019n <strong>suikertermometer<\/strong>. Hou die termometer in \u2019n beker warm water. Druk dit liggies in die stroop en nie op die boom van die kastrol nie, anders meet jy die kastrol se temperatuur.<br \/>\n\u2022 Indien jy nie \u2019n termometer het nie, kan jy die suiker met <strong>koue water<\/strong> toets, hoewel dit nie akkuraat is nie, en jy maklik kan brand.<\/p>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: left;\"><span style=\"color: #ff0000;\"><span style=\"font-size: medium;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21727 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2015\/07\/Suiker-stap-1-429x600.jpg\" alt=\"Suiker stap 1\" width=\"429\" height=\"600\" \/><br \/>\n<\/strong><\/span><\/span><\/div>\n<div style=\"text-align: left;\"><\/div>\n<div style=\"text-align: left;\">\n<p><span style=\"font-size: medium;\"><strong>Hoe trek jy suiker?<\/strong><\/span><\/p>\n<p>\u2022 Spuit alle toerusting en oppervlakke, selfs jou hande, met <strong>kleefwerende kossproei<\/strong>.<br \/>\n\u2022 Dra <strong>kombuishandskoene <\/strong>sodat jy nie brand nie.<br \/>\n\u2022 Gooi die suikerstroop op die werkvlak en bewerk met \u2019n <strong>vlekvryestaalspaan <\/strong>tot dit afgekoel is en ligter begin word.<br \/>\n\u2022 <strong>Lig <\/strong>dit met die spaan van buite op en vou na binne oor.<br \/>\n\u2022 Sodra die mengsel <strong>koel <\/strong>genoeg is om te hanteer, kan jy \u00a0dit oplig.<br \/>\n\u2022 <strong>Trek <\/strong>dit in \u2019n lang tou uit en bring die punte weer na mekaar toe.<br \/>\n\u2022 <strong>Vou <\/strong>in die helfte en trek weer uitmekaar. Herhaal tot die mengsel weerstand bied, moeiliker trek, ligter word.<br \/>\n\u2022 Vorm \u2019n lang <strong>wors <\/strong>en sny met \u2019n sk\u00ear in toffies.<\/p>\n<\/div>\n<div style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2015\/12\/SEPVraVi05RR.jpg\" alt=\"\" width=\"300\" height=\"420\" \/><\/div>\n<div style=\"text-align: left;\">\n<p><span style=\"font-size: medium;\"><strong>Kouewatertoets<\/strong><\/span><\/p>\n<p>Gooi \u2019n bietjie water in \u2019n piering en laat val \u2019n druppeltjie suikerstroop daarin. Die reaksie van die druppeltjie in die koue water verklap die temperatuur van die stroop.<\/p>\n<p>\u2022 113 \u00b0C &#8211; 116 \u00b0C (235 \u00b0F &#8211; 240 \u00b0F) <strong>Sagtebalstadium<\/strong> \u2013 stroop vorm \u2019n klewerige bolletjie wat maklik vorm verloor<br \/>\n\u2022 121 \u00b0C &#8211; 129 \u00b0C (250 \u00b0F &#8211; 265 \u00b0F) <strong>Hardebalstadium<\/strong> \u2013 stroop vorm \u2019n harde balletjie wat sy vorm behou<br \/>\n\u2022 132 \u00b0C &#8211; 143 \u00b0C (270 \u00b0F &#8211; 290 \u00b0F) <strong>Sagte kraakstadium<\/strong> \u2013 stroop vorm drade wat ferm maar steeds buigbaar is<br \/>\n\u2022 149 \u00b0C &#8211; 154 \u00b0C (300 \u00b0F &#8211; 310 \u00b0F) <strong>Harde kraakstadium<\/strong> \u2013 harde, bros drade vorm wat maklik breek<br \/>\n\u2022 160 \u00b0C &#8211; 170 \u00b0C (320 \u00b0F &#8211; 338 \u00b0F) <strong>Ligte karamelstadium<\/strong> \u2013 die stroop borrel deurskynend en verkleur tot \u2019n ligte karamel<br \/>\n\u2022 170 \u00b0C &#8211; 180 \u00b0C (338 \u00b0F &#8211; 356 \u00b0F) <strong>Donker karamelstadium <\/strong>\u2013 stroop word donkerbruin en brand maklik aan<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u2022 Wanneer suiker en water saamgekook word, verdamp al die water tot die suiker versadigingspunt bereik, en daarna begin die temperatuur styg. \u2022 Suiker kan maklik kristalliseer (sandsuiker word) wanneer dit gesmelt word. Dit is baie belangrik om suiker slegs [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":97090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,2944],"tags":[1075,3391],"class_list":["post-7828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-jy-kan-kos","tag-jy-kan","tag-smelt-suiker"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hoe smelt jy suiker reg? | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/hoe-smelt-jy-suiker-reg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hoe smelt jy suiker reg? | rooi rose\" \/>\n<meta property=\"og:description\" content=\"\u2022 Wanneer suiker en water saamgekook word, verdamp al die water tot die suiker versadigingspunt bereik, en daarna begin die temperatuur styg. \u2022 Suiker kan maklik kristalliseer (sandsuiker word) wanneer dit gesmelt word. 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