2 replies to this topic

[wgazaille]

We are using dry granulated sucrose. After producing a 60 degree brix slurry, how long can the sucrose be held before needing to dispose of. Water temp at mix is 120 degrees.

 

[Ryan M.]

That is dependent upon how clean equipment is when making the slurry and how protected the slurry is from the environment.  On it's own, it will hold up a very long time, but the problem is air quality and potential for yeast & mold contamination.

[Charles.C]

We are using dry granulated sucrose. After producing a 60 degree brix slurry, how long can the sucrose be held before needing to dispose of. Water temp at mix is 120 degrees.

 

I'm curious. Why do you want to store a slurry ?