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Modelling the effect of temperature on the cooking time of simple syrup
  • Chantal Zhang
Chantal Zhang

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This research paper delves into the meticulous modeling of temperature changes during the preparation of Italian meringue buttercream. The primary focus is on controlling the cooking time for a crucial step in the process, the creation of simple syrup. The aim is to ensure the syrup reaches precisely 235°F to attain the desired buttercream consistency without crystallization issues. The study investigates various mathematical methods to model the temperature-time relationship based on collected experimental data points. The analysis involves rigorous mathematical computations to determine the parameters of the best-fitting functions. The study ultimately presents detailed insights into the complexities of this culinary process and provides a comprehensive exploration of mathematical methodologies for function approximation in similar scenarios.