sugaring in bulk

[GOwin]

I'm trying to wrap my head around these pictures of granulated sugar from welsch maple.com

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Would anyone know how it was done? Did they simply finish the syrup in the pan or was that pan used to collect the syrup when it hit 260, and then agitate to crystallize?

Thanks!

[Jeff E]

When I have made syrup into sugar, I stirred it while it transitioned from syrup to sugar. My experience is when I didnt stir, it crystalized into a solid, which took a lot of effort to break up.
Doing it on a flat pan like that looks like it works. Looks like it has a high air volume when it flashes over to the crystal (by the apparent volume in the top and bottom images), so it is easy to break down into grains.
It will be interesting if anyone has done it that way and posts something...

[GOwin]

You're right. It would be interesting to hear from those who do it this way.

I'm not sure about air volume but the top picture is clearly the stage around 260-265°F where it's been bubbling hard. And the lower pic taken after most of the sugar has been crystallized and removed. Clearly, there are a number of steps not shown.

My original question was: did they finish the syrup in this pan or did they use this flat pan for crystallizing the sugar?

[wiam]

I can't tell you how they did it. I boil mine down in the pan for my home made turn table cream machine. It has lots of surface area and I do not have to pour 250* syrup. (safety thing)

[GOwin]

Yeah, moving syrup that hot is crazy!

That's why I think they're only finishing the syrup in this pan that picture. Do you have any pictures of your cream machine?

[wiam]

Here it is

[DaveB]

I have a question about making bulk maple sugar and the best way to do it. Between this thread and another one (http://mapletrader.com/community/showthread.php?13577-Best-Equipment-to-Make-Sugar), I think I have a pretty good idea about the process, but I'm wondering what the best approach is for bulk. We've made small batches by hand, but we're consider expanding into bulk maple sugar. Most guys here seem to prefer a large commercial mixer but I'm wondering how you move 250° syrup from a pan to a mixer, especially if you have 4 or 5 gallons of it. Can I use the by-pass on my filter press?

Also, has anyone ever priced or seen the CDL maple sugar machine (http://www.cdl-dallaire.com/upload/public/File/Owner's%20manual%20sugar%20machine.pdf)? Given the price on new commercial stand mixers, I'm wondering how they compare. Can you also make small batches using Leader's candy machine? I've heard you can make cream but I wasn't sure about sugar.

[GeneralStark]

I'm trying to wrap my head around these pictures of granulated sugar from welsch maple.com

5388
5389

Would anyone know how it was done? Did they simply finish the syrup in the pan or was that pan used to collect the syrup when it hit 260, and then agitate to crystallize?

Thanks!

It looks to me like they sifted into the pan in the 2nd photo. I don't see how they could go from heated syrup (1st picture) to uniform sugar in that same pan. But I have not seen a commercial maple sugar machine in action either. I use a paddle style cream machine and I am still working out the kinks of getting the paddles to scrape the pan more effectively.

Can you make uniform granulated sugar without sifting?

[Sunday Rock Maple]

When making sugar the heat can be shut off once temp. is reached, (no need to switch pans if you're not pouring into a mold) it will harden in the pan and can be broken up as shown in the second picture. Cream must be cooled and then stirred to get the consistency.

[maplwrks]

My guess is they stiirred the syrup with scoops or paddles right in that pan. The pan looks pretty clean in the photo, I'm sure they have a "magic" temp that they take it to so that it doesn't stick to the pan. I think that they might sift it after removing it from the pan.

[jimsudz]

Hey GOwin send WMF a pm maybe he can explain the procedure.