Every good baker needs to master working with sugar. Caramels, jams, honeycomb and sweets all require accurate sugar work. To get it right you need to know the exact temperature of your sugar.
Traditional analogue sugar thermometers have been a fixture of the home bakers kitchen drawer for many years but they can be difficult to read, inaccurate and un-hygienic. With a Thermapen you can get a highly accurate digital temperature reading of your jam or sugar in under 3 seconds. Its easy to read, easy to clean and because Thermapens are built for professionals as well as home cooks, they’re built to last.
Invest in a Thermapen today and enjoy years of perfect sugar work!
⦁ Accurately measures temperature in under 3 seconds making it quick and convenient for time sensitive baking such as caramel
⦁ Patented 360° self-rotating display, can be used in any position, in either hand
⦁ The casing is washable and includes ‘Biomaster’ antimicrobroial technology that reduces bacterial growth
⦁ Motion-sensing sleep mode automatically turns the Thermapen on/off when set down or picked up
⦁ Intelligent backlit display sensing light levels, automatically turning the backlight on/off in varying light conditions (perfect for seeing the screen over a steamy pot)
⦁ Powered by a single AAA battery with a life expectancy of 3000 hours in normal use
⦁ Measures temperature over the range of -49.9 to 299.9 °C
⦁ Also perfect for measuring the temperature of chocolate, meat, sausages, oil, fish, egg dishes, puddings and more
See our blog post on the benefits of digital thermometers vs traditional sugar thermometers.
Check out our guide to the perfect temperatures for jam, sugar and baking work. Your Thermapen manual comes with a useful guide to all the most common temperatures you’ll need in the kitchen so keep it handy!
|Bread||77 °C||Rich Dough|
|Bread||88 - 93 °C||Lean Dough|
|Water-Temp||41 - 46 °C||to add to yeast|
|Butter||18 - 19 °C||Softened|
|Butter||29 - 32 °C||Melted & Cooled|
|Sponge Cake||95 - 98 °C|
|Fruit Cake||98 - 100 °C|
|Jam||105 °C||Setting Point|
|Thread||110 - 112 °C||Syrup|
|Soft Ball||112 - 116 °C||Fondants|
|Firm Ball||118 - 120 °C||Caramel|
|Hard Ball||121 - 130 °C||Divinity & Nougat|
|Soft Crack||132 - 143 °C||Taffy|
|Hard Crack||149 - 154 °C||Brittles, Lollipops & Hardtack|
|Caramel||160 - 177 °C||Flan & Caramel Cages|