making cream in candy machine

[sapman]

So I've had this machine for about a year now, and it works great, albeit very slowly, at making cream. But I have issues with it pouring out of the trough. I know I'm probably just stirring too long, and it sets up too much. But I feel like less stirring equals quicker separation of syrup from the cream in the jar, maybe? Do you all start pouring as soon as it changes color, or let it start to thicken decently?

I usually need a butter knife to help push it through the spout.

Thanks,
Tim

[GeneralStark]

Once the stirred syrup starts to change color in the trough I start to pour, but I usually put the first near cream that comes off back in the pig pan. I find that if I stir too long it is more likely to get too thick in the trough. The cream will set up to the right texture in the container so don't worry so much about getting it so thick in the trough and keep it moving.

[sapman]

Thanks General.

Today about 2/3 through the batch, it stopped setting up at all. No matter how much stirring, it just stayed runny, and the texture turned rather grainy. Not sure why. So I've got like 5 lbs of unsellable product.

[maple flats]

Just add a little water, blend and heat it to temp again and then you should be OK. Then let the pig do it's work again.

[GeneralStark]

Thanks General.

Today about 2/3 through the batch, it stopped setting up at all. No matter how much stirring, it just stayed runny, and the texture turned rather grainy. Not sure why. So I've got like 5 lbs of unsellable product.

What temp. are you boiling to and what temp. are you cooling the cooked syrup to before running through the machine?

[sapman]

Heating to 237. Used to do 234 but seemed a little thin usually. Cooled overnight and ambient temp got down to probably 50 or so. Maybe the prestirred syrup temp increase was the culprit? I didn't actually have a thermometer checking how cool it got. Maybe I should and leave it in to monitor how warm the batch gets back up to during stirring. Perhaps this is a lesson to not try to make so much cream at one time.

[GeneralStark]

I think it is possible that your issue is related to cooling, likely not cooling enough. I have found that if I don't cool adequately (at least 70F is what I shoot for and I use a flash chiller with temp. probes) the cream will be grainy. This has happened on a couple occasions when I was in a rush and didn't want to wait for cooling. Room temp. can be a risky way to determine your syrup temp. and depending upon the ambient temp. of where you are working that could affect the final product.

I would use a thermometer to know for sure. One idea is to use an ice bath in a sink, or do what the VT Sugarmakers did for the Big E and build a cooling table that circulates cold water around the pans. After cooking the syrup (now I am using a steam kettle) I put it in hotel pans to cool in the flash chiller. I have also used ice baths and cold water baths.

Once the syrup is well chilled I find I can easily make large batches. I recently did over 70 pounds and it all turned out great.

I should say that I do rent a commercial kitchen that is well equipped.

[sapman]

The first half of the batch came out really nice, though, so it would seem that the batch was cool enough. I did get a big tote last year for cooling the pig in, dripping water in and draining a few inches from the bottom. Worked well, but still took several hours.

Do you use a candy machine like me? Sure takes a long time.

Thanks,
Tim

[GeneralStark]

I do use a candy machine...and yes it takes some time to make a large quantity of cream. I will be upgrading to a gear pump machine in the next year.

I work on other stuff while the syrup is cooling like making candy or sugar getting things prepped or packaged. How thick was the cooled syrup? Once it is well cooled it will be very difficult to pour and work. Scraping it from the hotel pans is difficult. I also find that the outer syrup in the pan cools faster and to get the whole quantity of syrup cool is essential. I wonder if you had a warm spot in the pan and the cool syrup went first and then you got into a pocket of warmer syrup towards the end...

[sapman]

Yeah I wondered about that as well. It's always thick like taffy when I start. I will check it with a thermometer next time and monitor it throughout the cream process.

Thanks

[sapman]

Well I completed another batch of cream this morning with good results. Used a dripping water bath overnight and added ice for the last hour,as the temp was still 66 (probably fine but wanted it in the 50s). Got through the whole batch fine, but still set up couple times. Sprayed with water to thin. Only problem then is getting chunks, but got them pretty well pulverized.

Oh, and putting into the water bath immediately virtually eliminated premature crystallization, which is quite a problem with air cooling.

Thanks for the advice!