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Old February 5th, 2014, 06:54 PM
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Default What is perfect cream?

Question for the expert cream makers. If its made right, will it still separate after sitting for a week or so in the fridge? I've noticed at the top of the jar, darker (looks like syrup). I just mix it back in before using it. But is that normal?
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Old February 5th, 2014, 07:27 PM
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Others will chime on for sure but yeah it is normal so to speak. It also has allot to do with the grade of syrup used and how much invert sugar that was in the syrup
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Old February 5th, 2014, 09:14 PM
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No, you should not have separation. I make great cream in small 1 gallon batches. Mine has sat in the counter for weeks and in the fridge for 4 months without separation. Separation comes from air pockets in the cream or from to low of a boiling point.
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Old February 5th, 2014, 09:49 PM
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Watch the 1st video Lapierre put out on making cream, they recommend using the 2nd run for maple cream, once I did this...no more separation. The videos show the process using the new maple cream machine but I use a candy machine and have had great success.


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Old February 6th, 2014, 05:49 AM
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I have also found that 236 seems to work the best and cooling the syrup to at least 50 degrees prior to creaming. I am also now leaving it sit overnight and this seems to work the best.
Although I have had some batches just not cream well at all until I started doing the above.
If it is good cream it will not separate for at least a month and then not much. Keeping it in the fridge helps as well.
The university fact sheet has helped a lot but it seems it is almost a art. Some syrups just do not cream well and I am sure it is due to the invert sugars.
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Old February 6th, 2014, 12:53 PM
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I would really like to get the Leader cream machine..but man that is some coin to shell out. I am thinking about getting a couple of those 5 gallon jugs to put the majority of my light syrup in and then making cream from it. Also, can someone tell me about how many pounds of cream one should make out of a gallon of syrup?
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Old February 6th, 2014, 03:47 PM
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About 7.5 pounds
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Old February 6th, 2014, 03:52 PM
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Quote:
Originally Posted by jmayerl View Post
About 7.5 pounds
WOW, you lose quite a few pounds from a gallon of maple syrup?
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Old February 6th, 2014, 04:18 PM
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You boil it off on the way to taffy. And add any processing losses from product stuck to equipment rather than packaged - but mostly, you boil it away.
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Old February 6th, 2014, 04:42 PM
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Good points.
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