Gelatine, agar and pectin
Enter the weight of the mass and the set you want: the calculator shows how much gelatine (also in sheets), agar or pectin NH you need.
Sugar cooking stages with an altitude correction
Enter the temperature from your thermometer and your altitude: the calculator shows the sugar stage and what it is for.
| Stage | °C | What for |
|---|---|---|
| Thread | 106–112 | syrups, glazes |
| Soft ball | 112–116 | fondant, fudge |
| Firm ball | 118–120 | Italian meringue, soft caramels |
| Hard ball | 121–130 | marshmallow, nougat |
| Soft crack | 132–143 | toffee, caramel sweets |
| Hard crack | 146–154 | lollipops, sugar decorations |
| Caramel | 160–180 | caramel, brittle, praliné |
How we calculate
- Each stage means a different water content in the syrup and a different texture once it cools.
- Higher up, water boils sooner, about 1 °C lower every 300 m, so every stage is lower by the same difference.
- The calculator converts your temperature to sea level and names the stage.
Frequently asked questions
At what temperature do I cook syrup for Italian meringue?
At 118–121 °C (firm ball); at 600 m above sea level about 2 °C less.
How do I check the stage without a thermometer?
Drop a little syrup into cold water: its shape (thread, soft or hard ball, crack) shows the stage. A thermometer is more reliable.
The app goes further
In the app guided baking with timers takes you through a recipe step by step, and masters show caramel, nougat and sugar work in the courses.
Start for freeA free account: the trailer and first lesson of every course, no card needed.
More tools
Syrup: °Brix and Baumé
Enter the sugar and water: the calculator shows the °Brix, degrees Baumé and density, and how much sugar or water to add for the syrup you want.
Baker's percentages
Enter the dough's ingredients: the calculator shows each as a percentage of the flour and scales the recipe to a new total weight.