granulated sugar

[fred]

the last couple of weeks making sugar has been a challenge. high humidity and rainy days, im guessing, are causing the sugar to cake instead of granulate. we are working off of the same 1000 gallon tank of dark robust. worked perfect before now not so much. ive tried 250-260 degrees , everything in between. one batch is fine the next is gumballs. we try to watch the humidity and adjust temp but its so spiratic. we use a steam kettle , then a big hobart mixer. thinking about a cdl sugar machine. anyone have/use one? or other suggestions

[Sunday Rock Maple]

We use 265

[DaveB]

I was just going to post about this as well so good timing! I'll try the 265 number.

I also wanted to ask and see what folks use to deal with clumps of sugar. After I sift my sugar I find clumps of sugar "balls" that break apart when you squeeze them. I also have hard pieces that I throw back in the batch but I'm looking for a more efficient way of dealing with the soft pieces. Right now I "mash" those pieces but I'm wondering if there is a better way.

[Woody77]

How long does it take in the mixer to turn to sugar.

[wnybassman]

My 1/2 gallon batches take about 5 to 10 minutes.

[S.S.S]

I used to use a kitchen aide mixer to make my sugar but recently out grow it. I'am currently using a hobart mixer and take my syrup to 260-265 degrees. The sugar comes out beautiful every time with very few lumps. I then take and spread it out on large baking sheets and let it dry out on a rack. I have a dehumidifier that i set at 30% and it kicks on and off as needed.

[DaveB]

the last couple of weeks making sugar has been a challenge. high humidity and rainy days, im guessing, are causing the sugar to cake instead of granulate. we are working off of the same 1000 gallon tank of dark robust. worked perfect before now not so much. ive tried 250-260 degrees , everything in between. one batch is fine the next is gumballs. we try to watch the humidity and adjust temp but its so spiratic. we use a steam kettle , then a big hobart mixer. thinking about a cdl sugar machine. anyone have/use one? or other suggestions

I have a CDL double machine but previously used a small mixer so I really can't speak about going from a Hobart to one. I really like it but there are some idiosyncrasies like cleaning that I working through. I love throwing in the syrup and having it do it's thing. Emptying can be slightly tricky but he drums just rotate and dump into a bin that I can then let cool. I find that I need to give it a good cleaning at the end of a day with multiple batches or after a couple of days of single batches but that goes without saying.

[fred]

after more research and conversations we come to realize ac and dehumidifying is a must. we did try 267 and still didnt work normally we go to 250 but we were seasonally making it. now demand has us doing it year round, so looks like changes are in order.N E Ohio is horrible for humidity. thanks guys

[Parker]

A dehumidifier in the room helps alot...or wait until there is a low humidity day.....i have used a food processor to grind the balls that do not sugar

[Amber Gold]

I put all the sugar into a blender to break it up to a consistent size. I burnt out a few of the standard mixers before I spent a few extra bucks and got the Ninja Chefs model...1500W baby. You really need the higher wattage to break the clumps up. I used to use a food processor, but the blender works better because it funnels everything into the blades...just what I found.