{"id":3640,"date":"2026-04-27T15:02:29","date_gmt":"2026-04-27T15:02:29","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3640"},"modified":"2026-04-27T15:02:29","modified_gmt":"2026-04-27T15:02:29","slug":"sains-di-balik-caramel-hard-crack-stage","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/sains-di-balik-caramel-hard-crack-stage\/","title":{"rendered":"Sains di Balik Caramel Hard Crack Stage"},"content":{"rendered":"<h3 data-section-id=\"3pd2lk\" data-start=\"3260\" data-end=\"3314\"><span role=\"text\"><strong data-start=\"3264\" data-end=\"3312\">Sains di Balik Caramel Hard Crack Stage<\/strong><\/span><\/h3>\n<p data-start=\"3315\" data-end=\"3924\">Hard crack stage adalah tahap dalam pemanasan gula di mana larutan mencapai suhu sekitar 150\u2013155\u00b0C dan membentuk struktur keras setelah dingin. Pada tahap ini, hampir semua air dalam gula telah menguap, meninggalkan struktur kristal padat. Hasilnya adalah karamel yang sangat renyah dan rapuh. Tahap ini digunakan dalam pembuatan permen keras, dekorasi gula, dan praline. Jika suhu terlalu rendah, karamel akan terlalu lunak; jika terlalu tinggi, akan menjadi pahit. Kontrol suhu adalah faktor kunci dalam proses ini. Ilmu ini menunjukkan bagaimana perubahan fase gula menciptakan tekstur yang sangat berbeda.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sains di Balik Caramel Hard Crack Stage Hard crack stage adalah tahap dalam pemanasan gula di mana larutan mencapai suhu sekitar 150\u2013155\u00b0C dan membentuk struktur keras setelah dingin. Pada tahap ini, hampir semua air dalam gula telah menguap, meninggalkan struktur kristal padat. Hasilnya adalah karamel yang sangat renyah dan rapuh. Tahap ini digunakan dalam pembuatan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3640","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3640"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3640\/revisions"}],"predecessor-version":[{"id":3641,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3640\/revisions\/3641"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}