Sugar Making Question

[ldick]

When I make sugar and put it through a flour sifter I get about 2/3 to go through the sifter and 1/3 that doesn't. I have seen the part that doesn't go through called "crumbles". My question is this ratio of 1/3 crumbles and 2/3 sugar normal or do I need to change something in how I make the sugar to get a better ratio? Any help will be appreciated.

[wiam]

I gat way more than 2/3 through sifter when I sift it hot

[Dave Y]

I may be wrong but I believe the amount of crumb get has to do with the levels of invert sugar in the syrup you use. I think.?

[ennismaple]

In my experience the amount of crumble depends on how much you stir the sugar while it cools. Stir more, get less crumble. Darker syrup tends to make more crumble than light syrup.

[ldick]

In my experience the amount of crumble depends on how much you stir the sugar while it cools. Stir more, get less crumble. Darker syrup tends to make more crumble than light syrup.

Yes, this seems to be what I am finding out too as I experiment a little.