Shelf Life of granulated Sucrose
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.
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.
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 ?