b'in1 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 temperaturedropped into chilled water forms Soft Ball Begins at 112.2C a ball, but flattens when picked50up with fingers.Firm Ball Begins at 118C The ball will hold its shape and40fallen only when pressed.The ball is more rigid but still Hard Ball Begins at 121C pliable. 30When a small amount of syrup Soft Crack Begins at 132C is dropped into chilled water it20will separate into threads whichDarkwill bend when picked up.The syrup separates into10 MilkHard Crack Begins at 149C threads that are hard and brittle.Between these temperatures Caramelised Sugar Begins at 170C the syrup will turn dark golden,0 Whitebut will turn black at 180C.Conversion 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 220450 degrees 230Weight 475 degrees 2401g 0.035 ounces 500 degrees 260100g 3.5 ounces500g 1.10 pounds Length1kg 2.205 pounds1kg 35 ounces 1cm 0.3937 inches12 inches 1 foot1 inch 2.54 cmWeight 1ft 0.3048 m1 ounce 2 tbsp 3ft 1 yard1 tbspn = 3 tbspn = 0.5 oz = 15g 1760 yards 1 mile1 tspn = 0.17 oz = 5g 5280ft 1 milePinch is less than 1/8 tbspn 1 yard 0.9144 mdl = decilitre 1/10 of a litre 1m 3.28083 ft1 oz 25g 1km 3281 ft1 pound 454g 1 kilometre 0.6214 miles0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17cm'