I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixtu
shrimp
yorkshire-puddings
frying-pan
nuts
melting-chocolate
whipping-siphon
puree
butter
braising
honeycomb
foil-cooking
consistency
extracts
cilantro
steamed-pudding
crumb-crust
efficiency
egg-whites
almond-milk
graham-crackers
greek-cuisine
rice-wine
fruit
african
garbage-disposal
pot-pie
octopus
basting
biscuits
coloring