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Preventing Hardness in Icing Sugar

ICING SUGAR

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#1 Rushdi

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Posted 08 February 2014 - 03:05 AM

We get Returns on ICING Sugar Due to Hardness.. How to handle this problem nad find the root cause to eliminate it?



#2 SUSHIL

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Posted 08 February 2014 - 09:36 AM

Hello Rushdi,

    Sugar is hygroscopic and hence absorbs moisture from the environment especially from high humidity environment.Hence it is to packed in water proof packaging after sieving of icing sugar and has to be packed in low humidity atmosphere.

Also after pulverising of crystal sugar lot of heat is generated and sugar powder should be cooled down to room temperature  and sieved after wards to prevent lumping and then packed in moisture proof packs.


Edited by SUSHIL, 08 February 2014 - 09:45 AM.


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#3 Azhar Sayyed

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Posted 08 February 2014 - 11:47 AM

Add anti caking agents



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#4 Mesha

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Posted 14 February 2014 - 05:14 AM

Are you adding starch while producing icing sugar?

 

By definition it can have starch NMT 5% (India standard) which reduces the hygroscopicity of pulverized sugar.


Regards,

 


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#5 Rushdi

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Posted 15 February 2014 - 04:37 AM

YEs Meena,, We are adding abt 2% of Corn Flour... Still we have issues of hardness






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