[QUOTE]Grain texture is the direct result of point of agitation. Higher temp agitation= larger sugar crystal/ larger grain feeling to the tongue. Lower temp agitation= smaller sugar crystal/ less grain feel to the tongue. This is why cream is so smooth to the pallet. Low stir temp=small sugar crystal...smooth texture to the pallet.[QUOTE]
So is it possible to get a gallon of cooled taffy, into candy molds, with a screw type candy machine, so it has the mouth feel of maple cream but firm?
Chad
2014: 12 taps, 5 gal buckets
2015: 15 taps on bags
2016: 150 taps: 100 on bags, 50 on 3/16" natural vac, 2x8 AUF/AOF Homebuilt Arch, 2x8 SL Drop Flu & Auto Draw, SL Propane Canner/Bottler
2017: 225 taps: Built Lean to, Added SL hood, preheater, concentric exhaust, SL SS 7" SB Filter Press
2018: 180 taps: Added Shurflo to 50 - 3/16", Auto fill sensor to head tank
2019: No tapping
2020: 175 taps
2021: 300 taps, homemade RO and releaser
2022: 600+ taps