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Old October 30th, 2011, 09:00 PM
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Default Making sugar

Goeing to try my first attempt at granulated sugar this coming weekend. What is best to screen the different size chunks through?
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Old October 30th, 2011, 09:20 PM
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If your big time they do make grading screens that have all the holes gaged for accuracy. Now let me be the first to say they should be food grade.
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Old October 30th, 2011, 10:29 PM
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How about one of the screen type colenders that you can get at Walmart. they are a small screen with a handle. You can even get small ones at Home Depot that are used to put in a kitchen sink drain to keep the crap out.
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Old October 31st, 2011, 07:06 PM
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Yeah... I've got one or two of those gizmos, or rather my wife does. Should the final result be about the same size (coarseness) as regular white cane sugar and a little bit larger? I can always use cane sugar as a test to see if the screen density is about right first.
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Old November 2nd, 2011, 08:03 AM
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That will be plenty small enough Bryan.
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Old December 18th, 2011, 02:50 PM
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Quote:
Originally Posted by Bryan Ex View Post
Goeing to try my first attempt at granulated sugar this coming weekend. What is best to screen the different size chunks through?
Bryan, what's about your results making granulated sugar?
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Old December 18th, 2011, 04:01 PM
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Not bad... but more practice needed. I had too many large pieces that had to be crushed and did not have a good way to get the sugar into small containers. I will try again when I am off work for Christmas holidays. It does make me wonder how maple sugar is judged at competitions because I can't see how it can be different from one producer to another.
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Old December 31st, 2011, 07:38 PM
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Bryan Ex,

I've seen some people sell some of the slightly larger pieces as maple crumbles. Not sure what people use them for, but they do buy them. Also, I've found that using a syrup that has a lower invert sugar level results in less large chunks. If the invert level is to high the syrup doesn't crystallize properly. It tends to stay moist which leads to large balls. Sugar does vary quite widely. Sometimes it is very fine almost like a powder. Other times it is more course and the flavor varies considerably also. Any off flavor in the syrup will get concentrated and become more pronounced in the sugar.
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Old January 2nd, 2012, 11:25 AM
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I have never even heard of this


How is it done?, I have some old last years syrup that now has crystal palaces growing in it LOL
Not sure what that is though, but it acutally looks quite nice , like art LOL

Last edited by 70 Buick; January 2nd, 2012 at 12:03 PM.
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Old January 2nd, 2012, 11:31 AM
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Here's everything you need to give it a try - http://www.nnyagdev.org/maplefactshe...le%20Sugar.pdf
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