b'in0 1 2 3 4 5 6 7Conversion ChartsSugar Temperature Chart Chocolate Temperature ChartSugar Temperature Chart50C - all crystals melted The syrup will make a thread 27C - cooled temperature Thread Begins at 100C when dropped from a spoon.30C - 32C - working temperature A small amount of syrup 18C - 20C - storage temperatureSoft Ball Begins at 112.2C dropped into chilled water forms a ball, but flattens when picked up with fingers. 50Firm Ball Begins at 118C The ball will hold its shape and flatten only when pressed. 40Hard Ball Begins at 121C The ball is more rigid but still pliable.When a small amount of syrup30Soft Crack Begins at 132C is dropped into chilled water it will separate into threads which will bend when picked up. 20The syrup separates intoDarkHard Crack Begins at 149C threads that are hard and brittle. 10 MilkBetween these temperatures Caramelised Sugar Begins at 170C the syrup will turn dark golden, but will turn black at 180C. 0 WhiteConversion ChartsCapacity Fahrenheit Celsius1ml 1/5 tspn 32 degrees 05ml 1 tspn 212 degrees 10015ml 1 tbsp 250 degrees 12030ml 1 fluid oz 275 degrees 140100ml 3.4 fluid oz 300 degrees 1501 litre 34 fluid oz 325 degrees 1601 litre 2.1 pints 350 degrees 1801 litre 1.06 quarts 375 degrees 1901 litre 0.26 gallon 400 degrees 200425 degrees 220Weight 450 degrees 2301g 0.035 ounces 475 degrees 240100g 3.5 ounces 500 degrees 260500g 1.10 pounds1kg 2.205 pounds Length1kg 35 ounces 1cm 0.3937 inches12 inches 1 footWeight 1 inch 2.54 cm1 ounce 2 tbsp 1ft 0.3048 m1 tbspn = 3 tbspn = 0.5 oz = 15g 3ft 1 yard1 tspn = 0.17 oz = 5g 1760 yards 1 milePinch is less than 1/8 tbspn 5280ft 1 miledl = decilitre 1/10 of a litre 1 yard 0.9144 m1 oz 25g 1m 3.28083 ft1 pound 454g 1km 3281 ft1 kilometre 0.6214 miles0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17cm'