Control the crystalisation

Hi, problem is that i can make a sandal syrup but here crystallisation occour again and again so how we can control the crystallisation. Thank you.

1. Food R&D Emeritus reply

   Put more details about your recipe and 0rocedure so we can see how it came to that point.. This forum solves problems not by guessing( like fortune tellers ), but by a careful inv…

2. Salman Khan reply

   I can use these ingredients Sugar: 4.7 kg Liquid Glucose: 147 gm Citric Acid: 7 gm Sodium Benzoate: 6 gm Flavors and colors Brix 71 72 Just simple cooking

3. Food R&D Emeritus reply

   The amount of glucose is just 3% of the total sugars which is not enough to control recrytallizaion. So is your finished brix solids is 72% .Meaning you did not cook it long to en…

4. Wayne Van Nieuwenhuizen reply

   What is the function of so much sodium Benzoate. Does the citric acid prior to the addition of Benzoate not prevent the Benzoate from dissolution. Maybe at higher temperature it d…