Foam Wjy is it bad?

[TheNamelessPoet]

So when you are boiling foam is bad correct?
#1 Why? (Besides easier to see if it is going to boil over)
#2 Turning down temp a little seems to remove the need for fighting foam. Why not do this?
#3 Any reason to boil at say 3" instead of 1-1.5"?


'm sure I'll have more questions. Lots of time to ponder while boiling with propane since I don't have too feed the fire lol

[ecolbeck]

#1 Foam can spill over the sides of the pan. It can also reduce the syrup available at the surface of the pan causing burns. This is particularly true in the syrup compartment of a divided pan.
#2 Turning down the temp slows the evaporation rate.
#3 Generally the deeper the sap the slower the evaporation rate because the steam bubbles have further to travel through the liquid layer before being released into the air. There will also be an increase in heat lost through the sides of the pan.

[TheNamelessPoet]

So... you want as shallow as you feel comfortable (and without risk of burning pan) with as little foam as possible without saturating a defoamer enough to taste it correct?

[ecolbeck]

That's the general idea. Boil at a depth that you are comfortable with and use just enough defoamer to manage the foam. Some foam is expected and isn't automatically an emergency. You want to keep it from spilling over the sides of the pan.

[berkshires]

Keep in mind there are two different things people refer to as"foam". There is the light foam that you can skim off if you like. It can be a bit of a nuisance if it builds up on the side of the pan. And then there is the massive amount of tiny bubbles that form sometimes as you approach syrup density. This is the"foam" that is much more problematic, as it can cause all your syrup to explode out of the pan and all over. If this happens there is nothing soaking up all the heat on your pan and it will burn and warp. That is what you are trying to prevent with the defoamer.

GO

[Father & Son]

So... you want as shallow as you feel comfortable (and without risk of burning pan) with as little foam as possible without saturating a defoamer enough to taste it correct?

When Bruce Gillian from Leader Evaporator was presenting at maple conferences on evaporators and boiling he said there wasn’t a syrup pan made that the depth should be less than 1 1/2” of sap.

[Goatogether]

I have heard reference to several places on the evaporator where drops of defamer should be put on a regular basis. Is there a specific rule of thumb to follow, one that I can make some sense of, that explains why it’s suggested to put defoamer in certain places? And how regularly it should be put in? I think I heard to put it in on start up, too. I haven’t found any clear and scientific resource that discusses this yet. Any suggestions or feedback would be great.

Ellen

[raptorfan85]

I add a drop of defoamer right at the inlet float box every time I fire. They pretty much takes care of everything. If I need a drop here or there then I add it where it is needed but that is pretty rare.

[Brian]

I have ran alot of evaporators with only 1 inch. Some of those guys are after your wallet. The foam will mess with the levels so keep the pans clean, the foam down and boil hard and as shallow as you dare that makes syrup.

[Goatogether]

Thanks Jake and Brian. Ok to use vegetable oil? Is that what “defoamer” is? And drops or I haven heard of spraying Pam Cooking Spray...

[Muddy Bottoms]

Some get hungry on long boils and throw a hotdog in the pan on long boils or hang a piece of bacon on a clip above to cook with the steam and drip grease in the pan. It will no longer be organic but if you are just doing it for yourself, family and friends...

[Brian]

If it is for your self you can use butter or heavy cream. The thing is is what ever you use for defoamer it stays in the syrup. There a lot of people with allergys to so much that has to be taken in to account for what you use. A little bottle of deformer goes along way.

[ir3333]

It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
If it remained it would float on the surface and you wouldn't need to add it again?

[DrTimPerkins]

It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
If it remained it would float on the surface and you wouldn't need to add it again?

The heat of vaporization of most oils is higher than the boiling point of syrup, so the oil is not volatilized during boiling of sap/syrup, but it is transformed to some degree or deposited in niter or on the sides of the pan. Some defoamer also exits the pan along with the syrup. You can see this (more frequently with organic syrup where a lot of oil can be added) as a sheen on the surface of the syrup. Much of that ends up deposited on the filter paper/DE, but a small amount does make it into the packed syrup. The properties that make substances useful as a defoamer are diminished in this process, which means you need to constantly add it to the sap/syrup in order for it to be effective.

[Sappy Camper]

Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.

[Brian]

Seen that too, but didn't want to mention it.

[DrTimPerkins]

Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.

Times change, food safety regulations change, public perception changes. Practices need to change too.