Crystallization • Section 3

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• At 66.0° Brix maple syrup is a stable solution at room temperature. • If boiling continues, syrup will become supersaturated (unstable). • When supersaturated syrup cools excess sugar, will precipitate or crystallize out of the solution. • Crystallization is initiated by agitation or stirring

•Controlling the crystallization process is key to quality maple confections.

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•The grainy nature of the crystallized sugar is determined by many factors

These factors include • • • • • • • • •

Degree of super-saturation Rate of cooling Degree of cooling Timing, rigor and length of stirring Temperature at stirring Seeding Blend of sugars present The pH Presence of crystal growth inhibitors 35

Crystallization control • Invert sugar can be used to slow down and minimize crystallization and crystal size, extending the shelf life of some products. Crystal Size and Syrup Separation The smaller the sugar crystals in maple cream the slower separation occurs

Water retention poorer around larger crystals 36

Crystallization control • The cooler the saturated syrup is when it is stirred the smaller the sugar crystals will be. This is true with maple cream, maple molded sugar as well as granulated sugar

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There are two types of candies. • The first, crystalline candy contains very small sugar crystals, which should feel smooth on the tongue. • These candies include fondant, fudge, divinity, and centers of butter creams, pralines, and nougats. • Maple cream and molded candy or hard sugar

The second type of candy is Noncrystalline. • These candies do not have sugar crystals since they have crystal inhibitors or they are cooked to such a high-end temperature that the syrup is too viscous for the crystals to orient themselves into a crystalline structure. • Examples include caramels, taffy, and brittles like peanut brittle, hard candies, marshmallows, and gumdrops. • Maple suckers, cotton candy, Sugar on Snow

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Crystal Inhibitors

•Fats and Proteins •Other sugars •Acids Fats • Fats, like margarine, butter, cream, whole milk, or chocolate, inhibit crystal size, as does protein in the form of milk, egg white, and gelatin. – Fat and protein inhibit crystallization by providing physical barriers, coating the crystal face and preventing one crystal growing on another, thus keeping the crystals small.

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Other Sugars Influence on Crystals

• Corn syrup, honey or inverted maple syrup are used in candy making because they, depending on concentration, inhibit or limit the formation of crystals.

Acids

• The addition of acids, like cream of tartar, fruit juices or vinegar, inhibits crystal size.

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Seeding Crystals • If all the sugar crystals in the mix or in the cooking pans are not dissolved, they will "seed" the mixture. • To seed the confection is to introduce a a sugar crystal, which will promote early crystallization of the disolved sugar. • The object in most confection making is to minimize the crystal size, and not encourage early formation.

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