Hot Sugar Thermometer - Manual

Confectionery thermometer 80 to 200°C. Sugar mastery made easy
Essential in artisan confectionery, this confectionery thermometer allows for precise measurement of hot sugar temperature when making berlingots, lollipops, caramels, and other sweet specialties.

Designed to withstand high temperatures, it assists confectioners, pastry chefs, and beekeepers through all critical cooking stages: soft ball, firm ball, hard crack, caramel.

A reliable tool for making candies with ease.

TECHNICAL SPECIFICATIONS

• Temperature range: +80 °C to +200 °C
• Accuracy: ± 1 °C
• Resolution: 1 °C
• Body: glass
• Protective sleeve: metal
• Reads in Celsius
• Compatible with all heat sources (gas, electric, induction)

PRODUCT ADVANTAGES.

• Clear and precise reading.
• Resistant to high temperatures.
• Easily attaches with its integrated hook.
• Ideal for working with sugar and honey.
• Battery-free operation.

This thermometer allows you to secure your cooking and consistently reproduce your recipes.

APPLICATIONS.

This thermometer is particularly recommended for:

• Making berlingots with the Berlingotière.
• Crafting artisan lollipops with the customizable lollipop press.
• Caramels, nougatines, syrups, fruit pastes.
• Transforming honey into confectionery.

An indispensable ally to complement your shaping equipment and ensure consistent results.

USER TIPS.

1. Do not let the tip touch the bottom of the pot.
2. Check calibration in boiling water (100 °C).
3. Clean with warm water after use.
4. Avoid thermal shock.

TO GO FURTHER...

To deepen your mastery of the different sugar cooking phases, also discover our article dedicated to making berlingots, designed to guide artisans in understanding this recipe and controlling the material.