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