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Old November 11th, 2015, 11:57 PM
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Default Why does a cream machine work

I worded the thread that way to understand what occurs during the syrup to cream transformation in a gear machine like Paul built. I was under the impression that air was mixed/folded into the thickening syrup like when they stretch and aerate candy. I understand that other transformations happen BUT does it include aerating?
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Old November 12th, 2015, 08:25 AM
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I don't think it has much to do with aeration, but more about mixing and crystallizing fully. When using a paddle machine you at not really inducing air. Actually now that I think of it you don't want to get air in a and have air pockets when using a gear machine. It's all about heating to correct temp, the fast cool down to below room temp and the thorough mixing. I'm fairly new at cream making so I hope I'm close to being right. Maybe an expert has a better explanation.The gear machine I feel does a better job at crushing the larger crystal thus making a finer , smoother cream in my opinion.
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Old November 12th, 2015, 09:17 AM
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No you want zero air in cream. Cream is made with cold thick taffy syrup, therefore it's very hard to make by hand because of the viscosity. I make award winning cream with a kitchenaid but they are small batches.
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Old November 12th, 2015, 06:38 PM
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What makes a gear pump cream machine so effective is that it will crystalize the syrup at a much greater rate. That's basically what you are doing with any confection is getting the syrup to crystalize. Unlike hand stirred, paddle machine, or mixer which stir, or roll the syrup to the crystalization, the gear pump has more like a kneading action which is why it cryastalizes quicker.
It should also be mentioned that the amount of time that the cream is exposed to open air also plays a factor on sugar crystals. The longer it is exposed the greater the chance for larger crystals to form. In a gear pump the syrup is processed so faster, without aerating that the crystals that form on the surface are a minimum.
A third is the amount of heat that is created during the crystalization process also effects the texture of your end product. If a gear pump is used correctly you should see a minimal in heat gain through your process.
Forth is the temp that the syrup can be stirred at. Many times a gear pump can stir a much cooler syrup which equals a finer crystal.
Lastly what should be noted is by seeding your batch, you not only hasten the time it takes for the syrup to crystalize, but many times your cream will take on the texture of your seed. This is why you should never seed with a grainier cream. This is what I found from my experiences, but I'm just a carpenter that plays with maple confections
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Old November 12th, 2015, 07:14 PM
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And use a stainless steel gear pump not a bronze one.
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Old November 12th, 2015, 08:06 PM
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Why not bronze?
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Old November 12th, 2015, 08:24 PM
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There is lead in bronze.
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Old November 12th, 2015, 08:25 PM
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Theres no filter plates after the bronze pump to catch the particles that contain lead from wear and tear as the gears turn.
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Old November 12th, 2015, 08:41 PM
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Maybe its not crystals i'm tasting but filings!
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Old November 12th, 2015, 08:51 PM
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Quote:
Originally Posted by 3rdgen.maple View Post
Theres no filter plates after the bronze pump to catch the particles that contain lead from wear and tear as the gears turn.
I believe there will be still some dissolved lead 3rdgen that can't be caught by the plates . I believe Dr Tim has even recommended avoiding excessive recirculation of syrup because of the chance of lead after the press.
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