GeneralStark
11-11-2014, 07:00 PM
In order to be able to ramp up my production of maple cream, candy and sugar, I am shifting to a different commercial kitchen. This new facility has a 40 gallon steam kettle and I am looking for advice from anyone that has used one for cooking syrup. I would like to be able to heat syrup to cream temp. then draw 5-10 gallons off to hotel pans to then place in the kitchen's flash chiller to then stir. Then, continue to heat up to sugar temp., but draw 1.5-3 gallons off for making candy, and then continue to heat to sugar temp.
In order to do this all effectively I will need to make candy while the syrup continues to heat. I can control the steam kettle temp. very easily and can even maintain a specific temp.
For people with steal kettle experience, do you do it this way or do you just heat one batch to the desired temp. and then turn all that syrup into one product?
In order to do this all effectively I will need to make candy while the syrup continues to heat. I can control the steam kettle temp. very easily and can even maintain a specific temp.
For people with steal kettle experience, do you do it this way or do you just heat one batch to the desired temp. and then turn all that syrup into one product?