
and
Conversions
Updated 13 May 1999
Volume and Capacity Equivalents
Cooking Temperature Equivalents
Weight Equivalents
Length Equivalents
Celsius and Fahrenheit Equivalents
Candy Temperatures
|
|
|
|
| Syrup | 230 | 110 |
| Thread | 230 - 234 | 110 - 112.2 |
| Soft Ball | 234 - 238 | 112.2 - 114.4 |
| Semi Firm Ball | 238 - 244 | 114.4 - 117.8 |
| Firm Ball | 244 - 248 | 117.8 - 120.0 |
| Hard Ball | 248 - 254 | 120.0 - 123.3 |
| Very Hard Ball | 254 - 265 | 123.3 - 129.4 |
| Light Crack | 270 - 284 | 132.2 - 140.0 |
| Hard Crack | 290 - 300 | 143.3 - 148.9 |
| Carmelized Sugar | 310 - 338 | 154.4 - 170.0 |
... Return to Main Soapmaking Page
|
my name and email address attached. hollydeyo@standeyo.com http://standeyo.com Contents © 1997-2002 Holly Deyo. All rights reserved. |