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Thread: MAPLE SUGAR - GOT TACKY INSIDE SHAKER. help...

  1. #1
    Join Date
    Sep 2018
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    southern Pa
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    Default MAPLE SUGAR - GOT TACKY INSIDE SHAKER. help...

    I sell a fair amount of granulated Maple sugar in shaker containers. I recently made some from some early season syrup. It seems like it is a really nice batch, was very easy to sift and has a proper consistency. But, when it sat in the sun on a display table some of the moisture left in the sugar caused some of the finer pieces to get sticky on the sides of the container (near the top @ the airspace). I have never had this happen before. The rest of the sugar from this batch I have in an airtight container for future packaging. I made it on a dry day humidity was @33%, it sifted with no effort and I left it sit on a stainless tray to cool off good while it was spread out. How can I remedy this so this doesn't happen when I package the rest. THANKS FOR YOUR HELP!

  2. #2
    Join Date
    Mar 2005
    Location
    Albion PA
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    4,544

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    JH,
    Keep it cool. What temp did you cook it too?
    Sun/heat is not a friend of maple products.
    Regards,
    Chris
    Casbohm Maple and Honey
    640 ish roadside taps
    3x10 King, WRU & preheater, AOF [TRS] and AUF
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    www.mapleandhoney.com

  3. #3
    Join Date
    Sep 2018
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    southern Pa
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    I did a boiling point check and then took the syrup to @ 48 - 50* above that (did several gallons in separate batches.) I have made drier sugar and have made it more moist before but I never had it stick to the sides of the container at the top of the shaker. Maybe it is more moist than I thought it was. I understand what you mean about the sun but sometimes I am set up with no canopy and have not had this problem before. Apparently it has more moisture than I am used to making? Is there a way to remedy this batch without turning it back to syrup and trying to turn in into sugar again? What I have stored seems fine and the shakers that were not exposed are fine and the sugar is not clumping together. I'll try to keep the sun off of it in the future as this would likely be the simplest remedy. But if you have any ideas about removing some of the moisture etc. from the already made sugar I would be glad for your suggestions, thanks.

  4. #4
    Join Date
    Oct 2007
    Location
    Wellsboro Pa
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    250

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    Your answer is in your thread. It sat in the sun. A shaker is just like a magnifying glass. Have had it happen with candy and sugar both. Just keep out of sun and you will be fine.

  5. #5
    Join Date
    Sep 2018
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    southern Pa
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    Okay thanks for the advice!

  6. #6
    Join Date
    Nov 2010
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    Barnet, VT
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    We have the same problem with ziplock one pound packages. Have to shade it somehow!
    William
    900 taps plus 1200 purchased sap
    3 X 12 Thor pans on a Brian design arch
    1986 Seprotech 900 RO

  7. #7
    Join Date
    Jan 2014
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    Central new york
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    We started running it through the screen after it gets done in the mixer, then I spread it out on 2 big cookie sheets and leave it overnight with the dehumidifier on its lowest setting, then I run it through the large screen again and then the small screen FB_IMG_1556744345195.jpgFB_IMG_1556744345195.jpg25153.jpg
    A&A 2x8 raised flue with hoods and preheater AOF/AUF
    8x12 kitchen
    H20 7.5 1200 Econox for 2018
    H2O 10" filter press half bank
    2000+ on 3/16 for 2018

  8. #8
    Join Date
    Sep 2018
    Location
    southern Pa
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    30

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    thanks for the replies - this has been a big help!

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