BACK STORY


Earlier this year I made my first batch of maple sugar. When we made the sugar and sifted/classified it by size (I can't recall the mesh sizes used), we got

1. 80% fine granulated
2. 15% course
3. 5% "pearl"

All the sizes were worked through the sivs and anything that could be broken up, was, so the pieces left couldn't be broken down any more. We did try a small experiment trying to break things down in a food processor, but that resulted in powdered sugar and I didn't like that, so we went with the 3 sizes we made thinking this was normal.

It was a fairly big batch so it lasted for a while until we sold it.


The second time we made sugar, we made 99.9% granulated.


The first batch was mostly unsold candy from last year that we threw in the freezer and didn't look good enough to sell again

The second batch was this years syrup.


THE PROBLEM


We were approached by a restaurant owner wanting a large quantity of the course sugar and now I can't seem to duplicate the process to make it.



Is anyone aware of how to "force" the size of maple sugar? I'm not sure if keeping it on the lower side of the +45-50 (BP of H2O) would help or not. I took both batches to +49, so I'm not sure what else to try.



Thanks,

Mike