Heating and Cooling Teas & Syrups
Hi,
We would like to start using heat to increase the speed of sugar dissolving in our sugar syrups and teas
At the moment no heat is used, and the liquids are blended until the sugar is dissolved.
I'm unsure:
a) What temperature the liquids have to reach when heating
b) What temperature and within what time the liquids need to be cooled.
The liquids will then be used in a frozen product.
Any help much appreciated
When you say at the moment no heat is used, does that mean they're refrigerated? If you're already operating between 40-135ºF, any heat you add is pretty much irrelevant. It's only relevant if you're currently using refrigeration as a microbial control.
-Austin
When you say at the moment no heat is used, does that mean they're refrigerated? If you're already operating between 40-135ºF, any heat you add is pretty much irrelevant. It's only relevant if you're currently using refrigeration as a microbial control.
-Austin
Hi Austin
At the moment we are using sugar at room temperature, and water at room temperature. The sugar syrup will then be added to another liquid, at room temperature, and the finished liquid will then be frozen
But I wondered, If i heat the sugar syrup up, what temperature should I heat it up to/ cool it down to before adding it to another room temperature liquid before being frozen?